Chile-Crusted Sea Scallops
with Mango Citrus Salad
ATLANTIC CAPES
SALAD SCALLOPS
1/4 cup fresh lime juice 2 tablespoons ground cumin
1/4 cup fresh lemon juice 1/4 cup ancho chile powder
1/4 cup fresh orange juice 1/2 tablespoon crushed
2 tablespoons chopped fresh basil coriander seed
2 tablespoons minced shallot 1 teaspoon salt
1 1/4 cups olive oil 1 teaspoon ground black pepper
Salt and pepper 2 pounds Atlantic Capes
6 cups mixed salad greens sea scallops
(spring mix or assorted greens) 1/4 cup olive oil
1 ripe mango, peeled and diced
1 red bell pepper, cut into strips
1/4 cup chopped fresh cilantro
or parsley
1. To prepare the salad, combine fruit juices, basil and shallot in a
blender; blend until smooth. With the motor running, slowly add olive oil
until the mixture is emulsified. Season to taste with salt and pepper.
2. Combine salad greens, mango and half of the bell pepper in a large
bowl. Drizzle with a few tablespoons of vinaigrette and toss to coat. Place
the salad on a large plate.
3. To prepare the scallops, combine cumin, chile powder, coriander, salt
and pepper in a shallow bowl. Dredge one side of each scallop in the spice
mixture. Heat olive oil in a large sauté pan until very hot. Cook scallops in
the oil, starting with the chile-coated side, for 1-2 minutes on each side.
4. Arrange scallops around the salad mixture. Drizzle everything with a
little more vinaigrette. Top with remaining bell pepper slices and cilantro
or parsley. Makes 4 servings.
Striped Scallops with Baby Greens
AMERICAN PRIDE SEAFOODS
3 cups balsamic vinegar
1/2 cup heavy cream
5 ounces soft goat cheese
2 pounds American Pride U/10 frozen sea scallops, thawed
Salt and pepper
Butter
16 ounces baby salad greens (field, spring or mesclun)
Olive oil
1 cup finely diced red bell pepper
3/4 cup minced shallots
1. In a saucepan, cook balsamic vinegar over medium-low heat until
reduced by half, to a thin syrupy consistency. Once cooled, transfer to a
squeeze bottle and refrigerate.
2. In a bowl, thoroughly combine cream and goat cheese. Transfer to a
squeeze bottle and refrigerate.
3. Pat scallops dry; season to taste with salt and pepper.
4. Melt butter in a sauté pan over high heat. Before the butter browns,
add scallops to the pan. Sear for 2 minutes per side, until opaque and
slightly firm, then remove from the pan.
5. Toss greens with a little olive oil, salt and pepper. Divide greens
among 5 plates; top each serving with 3-5 scallops, bell pepper and shallots.
Drizzle with some of the balsamic reduction, then the goat cheese.
Makes 5 servings.
