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Cinnamon and Chili-Crusted Scallops with Mango Salsa

A home-style Cinnamon and Chili-Crusted Scallops with Mango Salsa made with Honey, Sugar, Salt Or Less, Cinnamon, and Oil For Sauteing. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tsp
• 4 cup
• 1/4 cup
• 4 tbsp
• 2 lb

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   TO SERVE greens -- leafy

3. 3

   1. In a medium bowl combine all of the mango salsa ingredients until well mixed. Set aside.

4. 4

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

5. 5

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

6. 6

   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.

7. 7

   Place the greens (spinach, mustard greens, or frisee lettuce, etc.) on serving plates and top with a serving of scallops.

8. 8

   Add a dollop of mango salsa beside each scallop.