Try this Red Chile-Crusted Scallops with Papaya And Tortilla Salad W recipe, or contribute your own.
Suggest a better descriptionCombine the chile powder, cumin, salt and pepper in a bowl. Set aside. In a saute pan over high heat, heat the olive oil until it begins to smoke. Slightly dredge the scallops in the chile mixture on one side only. Place the scallops in the heated pan, chile-side down, and cook for 20 seconds. Reduce heat to low, turn the scallops, and cook for 2 to 3 minutes more. Remove from pan and reserve. In a saucepan over high heat, heat the peanut oil to about 375 degrees or until a tortilla strip sizzles when it is immersed. Fry the tortilla strips for 10 to 20 seconds, or until crisp, and drain on paper towels. In a mixing bowl, dress the greens very lightly with the orange vinaigrette. Combine the greens, papaya, and tortilla strips, being very careful not to break the strips. Divide among 6 individual plates and surround each portion with 3 scallops. This recipe yields 6 servings. Source: "CHEF DU JOUR - (Show # DJ-9193) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-22-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Bobby Flay
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 6 servings | ||
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Calories: 361 | ||
Calories from Fat: 350 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.9g | 52 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 185.8mg | 5 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 2.6g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 361
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