Best Scallop Brochettes With Mango Tarragon Salsa Recipes

SCALLOP MANGO BROCHETTES

Scallop Mango Brochettes image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil, plus some for grilling
1 large Spanish onion, peeled and chopped
1 teaspoon paprika
3 vine ripe tomatoes, peeled, seeded, and chopped
Salt and pepper
2 teaspoons hot sauce, Jamaican style
1/2 pound dry sea scallops
1 ripe mango
4 medium size wood skewers, soaked in water
1 bunch fresh cilantro

Steps:

In a saucepan, heat 1 tablespoon of olive oil. Add onions and paprika cook until caramelized. Add tomato and simmer for 10 to 15 minutes. Season with salt and pepper to taste. Let sauce cool. Puree in a blender until smooth. Add hot sauce and set aside. Clean sea scallops by removing the small muscle attached. Peel the ripe mango and cut into 1/2-inch cubes. Place one piece of mango and one scallop on skewer. Season with salt and pepper. Lightly coat ingredients with oil and grill until scallop is medium rare. Garnish with sauce and fresh cilantro.

SCALLOP BROCHETTES

Scallop Brochettes image

The marinade is a real compliment to the sweetness of the scallops. You can also make this with shrimp/prawns (or a combination of the scallops and shrimp)

Provided by Bobbie

Categories < 60 Mins

Time 51m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb sea scallops (fresh or frozen)
2 tablespoons cooking oil
2 tablespoons dry sherry
2 tablespoons stone ground mustard
1 tablespoon honey
1 1/2 teaspoons soy sauce

Steps:

Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
Place scallops in a plastic bag set in a shallow dish.
For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
(Prep time includes marinating time).

Nutrition Facts : Calories 213.5, Fat 7.9, SaturatedFat 1, Cholesterol 37.5, Sodium 394.8, Carbohydrate 8.7, Fiber 0.3, Sugar 4.8, Protein 19.6

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

Ingredients

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

SCALLOP BROCHETTES WITH MANGO-TARRAGON SALSA

Scallop Brochettes with Mango-Tarragon Salsa image

Categories Quick & Easy Low Cal Mango Scallop Summer Grill Grill/Barbecue Tarragon Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1 1/2 tablespoons fresh lime juice
1 teaspoon grated lime peel
2/3 cup diced peeled mango
1/3 cup diced red bell pepper
1/3 cup diced sweet onion (such as Vidalia or Maui)
12 sea scallops

Steps:

Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Transfer 1 tablespoon dressing to small bowl and reserve. Mix mango, bell pepper and onion into remaining dressing in medium bowl; season salsa to taste with salt and pepper.
Thread scallops on 2 skewers. Brush reserved 1 tablespoon dressing over scallops; sprinkle with salt and pepper. Grill scallops until just opaque in center, about 3 minutes per side. Transfer scallops to plates. Spoon salsa alongside.