Recipe for Cinnamon and Chili Crusted Scallops with Mango Salsa 
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Yield:
8
Ingredients:
Amount Ingredient
MANGO SALSA
1 cup mango peel, seed & dice
2 x poblano peppers diced
1 x red onion diced
1 tbl honey
1 tbl fat-free Caesar salad dressing or olive oil
1 bn chopped fresh cilantro to taste
1 x red bell pepper diced
salt and pepper to taste CINNAMON-CHILI CRUST
2 tbl paprika Spanish or red
2 tbl sugar
2 tbl cayenne
3 tbl coriander seed crushed
2 tbl salt or less
2 tbl cinnamon SCALLOPS
2 tsp oil for sauteing
40 whl sea scallops jumbo TO SERVE
greens leafy
4 cup hot cooked rice garnished with
fresh chopped cilantro
orange zest
1/4 cup grated carrots fresh
4 tbl sunflower seeds honey coated
Instructions:
Instructions: 1. In a medium bowl combine all of the mango salsa ingredients until well mixed. Set aside.

2. In a separate bowl combine the cinnamon-chili crust ingredients.

3. Debeard scallops, rinse and drain. Dust the scallops with the cinnamon-chili mix until completely covered. Let stand about 10 minutes.

In a 12-inch skillet, heat the olive oil and saute scallops in batches for 2 to 3 minutes on each side or until the desired tenderness.

4. Place the greens (spinach, mustard greens, or frisee lettuce, etc.) on serving plates and top with a serving of scallops. Add a dollop of mango salsa beside each scallop.

MENU - Plate with confetti rice and steamed (crispy tender) young green beans. (Recipe may be halved.)

Yield: 8 servings or 5 scallops per

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