Scallops With Habanero Coconut Sauce And Habanero Mango Salsa

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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

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