Ingredients

• 3 tablespoons 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 tablespoons olive oil
• 4 large sea scallops, cleaned
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. For the coconut habanero sauce:
2. 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.
3. For the salsa:
4. 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.
5. For the tortillas:
6. 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.
7. For the scallops:
8. 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.
9. 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.