Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette

Ingredients

• 0.3 cup ancho chile powder 
• 2  basil leaves 
• 1 teaspoon pepper black freshly ground
• 0.3 cup cilantro leaves chopped
• 3  corn tortillas blue very thin cut into strips
• 3 cups greens assorted
• 2 tablespoons ground cumin toasted
• 4 servings kosher salt 
• 0.3 cup juice of lemon 
• 0.3 cup juice of lime fresh
• 1 large mangos diced pitted ripe peeled
• 0.3 cup olive oil 
• 1.3 cups olive oil pure
• 0.3 cup orange juice fresh
• 1 cup vegetable oil; peanut oil preferred 
• 1  bell pepper diced red finely
• 2 tablespoons onion red finely chopped
• 1 teaspoon salt 
• 4 servings salt and pepper freshly ground
• 12  sea scallops dry rinsed
• 4 servings citrus vinaigrette 
• 1  bell pepper diced yellow finely

Equipment

• bowl
• frying pan
• paper towels
• blender

Directions

1. Combine ancho, cumin, salt and pepper in a medium shallow bowl.
2. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture.
3. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more.
4. Remove from pan and reserve.
5. Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
6. Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste.
7. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro.
8. Drizzle everything with more of the vinaigrette and serve.
9. Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.