Best Mango Beurre Blanc With Grilled Scallops Recipes

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SEARED SCALLOPS WITH TOMATO BEURRE BLANC



Seared Scallops with Tomato Beurre Blanc image

Categories     Tomato     Sauté     Christmas     Scallop     White Wine     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

For beurre blanc
1/4 cup packed soft dried tomatoes (not packed in oil; 1 1/4 oz)
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/8 teaspoon salt
1/3 cup minced shallot
2/3 cup dry white wine
3 tablespoons water
1 teaspoon fresh lemon juice
For scallops
2 lb large sea scallops (30), tough muscle removed from side of each if necessary
About 2 tablespoons vegetable oil

Steps:

  • Make beurre blanc:
  • Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
  • Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
  • Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
  • Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
  • Sauté scallops:
  • Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
  • Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

GRILLED SCALLOPS APPLE CIDER BEURRE BLANC



Grilled Scallops Apple Cider Beurre Blanc image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 2

Number Of Ingredients 8

5 diver sea scollops
Salt and pepper
1 cup apple juice
1 teaspoon apple cider vinegar
1 teaspoon heavy cream
1 tablespoon butter
1 apple, sliced
1 teaspoon sugar

Steps:

  • Preheat oven to 350 degrees. Season scallops with salt and pepper and grill for 3 minutes and finish in oven, about 2 minutes. Boil apple juice and cider vinegar, reduce by half. Add cream and butter.
  • Slice apples very thin and cook slowly in a pan with butter and sugar. Cook until lightly brown.
  • Place apple slices on plate. Place scallops on apples and pour sauce over the top.

SPICY MANGO SCALLOPS



Spicy Mango Scallops image

This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

12 sea scallops (1-1/2 pounds)
1 tablespoon peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
Minced fresh cilantro

Steps:

  • Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

MANGO BEURRE BLANC WITH GRILLED SCALLOPS



Mango Beurre Blanc With Grilled Scallops image

Number Of Ingredients 6

olive oil, as needed
1 (12-ounce) jar mango salsa
1/2 cup white wine
4 tablespoons unsalted butter, cut into small pieces
salt and ground black pepper to taste
1 1/4 pounds large unsoaked sea scallops

Steps:

  • Heat a grill set up for direct grilling until hot brush the grill rack with oil.Puree the salsa until smooth in a blender or food processor. Boil the wine in a medium skillet over high heat until reduced by half. Add the salsa and heat to boiling. Reduce the heat to a simmer stir in the butter until melted and incorporated into the sauce. Season with salt and pepper and keep warm.Remove any short, hard strips from the short edge of the scallops. Pat the scallops dry with paper towels, and season with salt and pepper. Coat with oil and grill until the scallops are resilient and browned on both sides, about 2 minutes per side. Serve the scallops topped with sauce.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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