Yield: about 4 servings

Ingredients

  • ½ habanero pepper, stemmed (and seeded, if you prefer)
  • 3 cloves garlic, peeled
  • 1/3 cup fresh lime juice
  • ¼ cup fresh orange juice
  • Zest of ½ orange
  • ¼ cup honey or agave nectar
  • ½ cup olive oil
  • ½ tsp. kosher salt
  • 1 small red onion, peeled and thinly sliced
  • 4 cups hearty greens (kale or chard), stemmed and sliced into ½-inch ribbons
  • 2-3 cups frisée, torn into 2-inch pieces
  • 2 large mangos, pitted and diced into ½-inch cubes
  • ½ cup crumbled queso fresco
  • 1 lb. fresh sea scallops
  • Coarse salt and freshly ground pepper
  • 3 tbsp. clarified butter
  • Granulated sugar (about 1/3 cup)
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  • step 1: HideShow Images

    In a smal heatproof bowl, combine the habanero and garlic. Add just enough water to cover. Microwave for 1 minute on high. Drain the water. Add the habanero and garlic to a blender or food processor along with the lime juice, orange juice, orange zest, honey, olive oil, and salt. Process until well blended and smooth. (Alternatively, use an immersion blender.) Place the sliced onion in a small bowl and toss with a small amount of the dressing. Set aside. (Store the leftover dressing in an airtight container in the refrigerator for future use.)

  • step 2: HideShow Images

    In a medium-large salad bowl, massage the kale or chard until somewhat softened and a deeper green. Add in the frisée and the red onion, as well as about 3 tablespoons of the dressing. Toss well to coat. Divide the salad among serving plates. Top each serving with a generous sprinkling of mango and quest fresco.

  • step 3: HideShow Images

    Pat the scallops dry and season well with salt and pepper. Heat a large skillet over medium-high heat and add the clarified butter, swirling to coat the pan. Add the sugar to a shallow dish and working quickly, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere.  Place the scallops sugar side down in the skillet and sauté for 2½ minutes.  If the sugar starts to brown too quickly, reduce the heat.  Flip the scallops over and cook for 1 minute more. Remove from the heat and add to the plated salads. Serve immediately.