Best Polynesian Scallops Recipes

ZESTY POLYNESIAN SCALLOPS

Zesty Polynesian Scallops image

This Polynesian dish is reminscent of the uniquely tropical cuisines of Hawaii and New Zealand. It's a very easy dish to prepare, and it makes a very elegant dinner, especially paired with a dry white wine or a tropical orange-mango blend fruit juice. But remember to always take care not to overcook scallops or they will become tough. As soon as they lose their translucence and turn opaque, they are done.

Provided by Northwestgal

Categories Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sea scallops
1 tablespoon olive oil
1 red onion, chopped
8 ounces button mushrooms, sliced
1 bell pepper, seed and cut into 1-inch strips
1 tomatoes, chopped
1 avocado, sliced in 1/2-inch strips
1 cup mango salsa
1 cup sour cream
2 green onions, sliced thinly

Steps:

Broil the scallops for 4 minutes, then turn and broil 2 more minutes.
In a large saucepan, sauté the chopped onion in the olive oil until tender. Add the sliced mushrooms, bell pepper strips, and chopped tomato; cook until all the vegetables are heated through.
Arranged the sautéed vegetables on a platter. Top with the broiled scallops. Layer the avacado slices on top of the scallops, then spread mango salsa over the the avacado slices. Top with sour cream, and garnish with green onion slices.

POLYNESIAN SCALLOPS

Polynesian Scallops image

Appetizer from Simply Seafood by Vicki Emmons. This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks. It is served with warmed cutney as a dipping sauce.

Provided by Oolala

Categories Coconut

Time 30m

Yield 2-4 dozen appetizers, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 lb scallops
1/4 cup flour
1 egg, beaten
1 1/2 cups coconut, grated, finely chopped in blender
3/4 cup chutney, chopped in blender
1/4 cup butter
oil, to fry

Steps:

Cut scallops in half or quarters depending upon size.
Dry with paper towels.
Dredge in flour, dip in beaten egg, then roll in coconut.
Let dry on waxed paper in the refrigerator for 10-15 minutes.
While scallops are drying, heat chutney and butter in a small saucepan over low heat until butter is melted and mixture is heated through. Keep warm.
In a deep skillet, heat 2 inches of oil to 375 degrees F. and fry the scallops a few at a time, until coconut is browned lightly, about 1 1/2 minutes.
Drain on paper towels and keep warm until all are done.
Serve on wooden toothpicks with warmed chutney sauce.

Nutrition Facts : Calories 153, Fat 11.4, SaturatedFat 8.7, Cholesterol 40.3, Sodium 98.1, Carbohydrate 5.4, Fiber 1.8, Sugar 0.8, Protein 7.9

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