Chile-Crusted Scallops with Mango-Papaya Salsa

Mango-Papaya Salsa tames the heat of the chipotle chile powder on these scallops. Serve over jasmine or basmati rice flavored with fresh chopped green onions.

Yield: 4 servings (serving size: about 5 ounces scallops, 1/4 cup salsa, and 1 lime wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 0.0%
  • Fat: 4.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 29g
  • Carbohydrate: 12.8g
  • Fiber: 1.3g
  • Cholesterol: 56mg
  • Iron: 0.7mg
  • Sodium: 732mg
  • Calcium: 51mg

Ingredients

  • 1 1/2 pounds large sea scallops
  • 1 teaspoon chipotle chile powder (such as McCormick)
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • Mango-Papaya Salsa
  • 4 lime wedges

Preparation

  1. 1. Pat scallops dry with paper towels. Sprinkle scallops with chile powder and salt.
  2. 2. Heat oil in a large nonstick skillet. Add scallops; cook 3 to 4 minutes on each side or until done. Serve with Mango-Papaya Salsa and lime wedges.
  3. Choice Ingredient
  4. Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors.
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