Scallops with Habanero Coconut Sauce and Habanero Mango Salsa

Ingredients

• 1  avocado sliced
• 1 cup kidney beans drained and rinsed canned
• 4 cups canola oil 
• 0.3 cup chicken stock see 
• 1 cup coconut milk 
• 2  flour tortilla 
• 1 bunch parsley fresh chopped
• 2 cloves garlic chopped
• 2 servings ground cumin to taste
• 2  juice of lime juiced
• 2 servings pepper black freshly ground to taste
• 2 servings kosher salt to taste
• 2 servings juice of lime to taste
• 1  mangos diced pitted ripe peeled
• 2 tablespoons olive oil 
• 3 tablespoons olive oil 
• 1 small onion spanish sliced
• 2  pasilla peppers diced seeded
• 4  pasilla peppers seeded sliced
• 4 large scallops cleaned

Equipment

• food processor
• bowl
• frying pan
• paper towels
• blender

Directions

1. In a saute pan over medium heat, heat 3 tablespoons olive oil and cook the habenero peppers and onion until the onion is browned. Season the mixture with salt and pepper.
2. Pour the mixture into a blender or food processor, add the coconut milk and chicken stock and blend until smooth.
3. Add salt if needed.
4. Combine the mango, beans, habanero peppers, garlic, parsley, and lime juice. Stir to combine. Season with salt, and pepper, to taste.
5. Garnish the salsa with avocado slices.
6. In a deep, heavy-bottomed saute pan with high sides, heat the oil to 350 degrees F.
7. Cut the tortillas into 6 diamond shaped pieces. Working in batches and careful not to overcrowd the pan, fry the tortillas in the oil until golden brown.
8. Drain the tortillas on paper towels and transfer to a large bowl. Toss the tortillas with salt, cumin, and lime juice.
9. Heat a saute pan over medium-high heat and add in 2 tablespoons olive oil. Season the scallops with salt and pepper. Sear scallops for 2 minutes per side until golden brown.
10. For serving, place 2 scallops in each plate.
11. Drizzle sauce over top of them and serve with a side of salsa and a few tortilla chips.