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Scallops with Habanero Coconut Sauce and Habanero Mango Salsa (Paul Young) Recipe

Scallops with Habanero Coconut Sauce and Habanero Mango Salsa (Paul Young) Recipe

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Scallops with Habanero Coconut Sauce and Habanero Mango Salsa (Paul Young)

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Ingredients:

Serving

3 tbsp olive oil
4 habanero peppers, seeded and sliced
1 small spanish onion, sliced
kosher salt and freshly ground black pepper , to taste
1 cup coconut milk
1/4 cup chicken stock
1 ripe mango, peeled, pitted and diced
1 cup canned kidney beans, drained and rinsed
2 habanero peppers, seeded and diced
2 cloves garlic, chopped
1 bunch fresh parsley, chopped
2 limes, juiced
1 avocado, sliced
4 cups canola oil
2 flour tortillas
kosher salt , to taste
ground cumin , to taste
lime juice , to taste
2 tbsp olive oil
4 large sea scallops, cleaned
kosher salt and freshly ground black pepper , to taste

Directions:

For the coconut habanero sauce:
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. Pour the mixture into a blender or food processor, add the coconut milk and chicken stock and blend until smooth. Add salt if needed.
For the salsa:
Combine the mango, beans, habanero peppers, garlic, parsley, and lime juice. Stir to combine. Season with salt, and pepper, to taste. Garnish the salsa with avocado slices.
For the tortillas:
In a deep, heavy-bottomed saute pan with high sides, heat the oil to 350 degrees F. 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. Drain the tortillas on paper towels and transfer to a large bowl. Toss the tortillas with salt, cumin, and lime juice.
For the scallops:
Heat a saut� 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.
For serving, place 2 scallops in each plate. Drizzle sauce over top of them and serve with a side of salsa and a few tortilla chips.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4936.38 Kcal (20668 kJ)
Calories from fat	4664.16 Kcal
		% Daily Value*
Total Fat	518.24g	797%
Cholesterol	0.9mg	0%
Sodium	389.03mg	16%
Potassium	1439.33mg	31%
Total Carbs	85.55g	29%
Sugars	30.1g	120%
Dietary Fiber	22.16g	89%
Protein	17.06g	34%
Vitamin C	95.2mg	159%
Iron	6.7mg	37%
Calcium	137.2mg	14%

Amount Per 100 g
Calories	460.91 Kcal (1930 kJ)
Calories from fat	435.5 Kcal
		% Daily Value*
Total Fat	48.39g	797%
Cholesterol	0.08mg	0%
Sodium	36.32mg	16%
Potassium	134.39mg	31%
Total Carbs	7.99g	29%
Sugars	2.81g	120%
Dietary Fiber	2.07g	89%
Protein	1.59g	34%
Vitamin C	8.9mg	159%
Iron	0.6mg	37%
Calcium	12.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.