Best Scallops And Mango Skewers Recipes

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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

SUGARCANE SKEWERED SEA SCALLOPS WITH MANGO HEARTS OF PALM SLAW AND SCOTCH BONNET SUGARCANE SYRUP



Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

8 large sea scallops
4 sugarcane skewers
1 cup olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons tamarind paste
1 tablespoon thyme
1/2 cup medium diced mango
1/2 cup medium diced jicima
1/2 cup hearts of palm
1/4 cup medium diced red pepper
1/4 teaspoon curry powder
2 tablespoons lime juice
2 tablespoons cilantro
1/4 cup mango puree
2 cups sugarcane juice
2 tablespoons minced ginger
1 tablespoon minced Scotch Bonnet pepper
4 allspice berries
1/2 cup lime juice

Steps:

  • To make the skewers, place 2 scallops on each skewer and set aside.
  • For the marinade: Mix all of the ingredients together in 1 bowl, and pour over the scallops. Let the scallops marinate in the refrigerator for at least 1 hour.
  • To prepare the slaw, toss all of the ingredients together in 1 bowl and refrigerate.
  • For the sugarcane syrup: In a saucepan, combine the sugarcane juice, ginger, hot pepper, and allspice berries. Heat the mixture and reduce until you have a syrup.
  • To serve, use a hot pan or a grill and cook the scallops until desired doneness. Place the relish in the middle of the plate and rest the scallop skewers against the slaw. Drizzle the syrup around the plate.

PINEAPPLE MANGO TANGO SCALLOPS SKEWERS



Pineapple Mango Tango Scallops Skewers image

This Grand Prize winner of Robert Mondavi's 3rd Annual Art of the Skewer Recipe Contest was created by Pat Neaves. The cook time includes the 15 minutes for marinating.

Provided by FLKeysJen

Categories     Mango

Time 50m

Yield 6 mango tango skewers, 6 serving(s)

Number Of Ingredients 9

24 large sea scallops
2 large mangoes, peeled and seeded
2 cups fresh pineapple, cut into 1-inch chunks
1 teaspoon sesame oil
1 largelime, juice and zest Anjou pear
1 teaspoon lemon-pepper seasoning
2 tablespoons fresh lemon juice
1 tablespoon sugar
2 medium red peppers, cut into 1-inch pieces (green, orange or yellow would also work!)

Steps:

  • Pre-heat grill to medium high, and place grate at least 4 inches above fire.
  • In food processor, combine 1 mango, 1 C pineapple, sesame oil, lime juice and zest and lemon pepper. Process until smooth, and set aside in small bowl.
  • Combine lemon juice and sugar in a large bowl and stir until dissolved. Add scallops and toss to coat. Cover and refrigerate for at least 15 minutes.
  • Thread four scallops per skewer with the remaining mango (cut into ½-inch pieces), pineapple and pepper, alternating evenly.
  • Grill about four minutes on each side, until scallops turn opaque and have a bit of char to them. Transfer to a platter or individual plates and drizzle with sauce.

Nutrition Facts : Calories 178.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 14.4, Sodium 238.8, Carbohydrate 34.3, Fiber 3.9, Sugar 27.7, Protein 9.1

ISLAND-STYLE SEARED SCALLOPS WITH MANGO SALSA



Island-Style Seared Scallops with Mango Salsa image

Sweet & juicy jumbo sea scallops are seared to gloriously crusty, golden brown perfection, & served on a bed of simple coconut rice with a light & bright tropical mango salsa. A 35-minute tropical vacation, any night of the week!

Provided by Jess Larson | Plays Well With Butter

Categories     Main dishes

Time 35m

Number Of Ingredients 18

12-ounces Specially Selected Jumbo Scallops, thawed according to package directions
salt & ground black pepper
1 tablespoon Simply Nature 100% Pure Avocado Oil (or another high smoke point oil, such as corn, peanut, grapeseed, canola, etc.)
for serving, as desired: coconut rice (below), mango salsa (below), chopped cilantro, lime wedges, tortilla chips, etc.
1 cup dry basmati rice
1 14-ounce can full-fat coconut milk
1/3 cup water
1/2 teaspoon kosher salt
1 lime, zested & juiced
handful of cilantro, finely chopped
1 small red onion, diced
1 small red bell pepper, deseeded & diced
1 jalapeno, deseeded (as desired) & finely chopped
1 large mango, diced
1 medium avocado, diced
handful of cilantro, finely chopped
2 limes, juiced
1/2 teaspoon kosher salt

Steps:

  • Place the rice in a colander and rinse several times with cold water until the water runs clear. Set aside. Add the coconut milk & water to a medium saucepan over medium-high heat. Bring the mixture to a boil. Once boiling, add in the rinsed rice. Stir to combine. Cover the saucepan and reduce the heat to low, simmering gently for 15 minutes, or until most of the coconut milk has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Finish the rice by fluffing it with a fork, then carefully folding in the salt, lime zest, lime juice, & cilantro. Set aside for serving.
  • Meanwhile, as the rice cooks, clean the scallops. Remove the scallops from the packaging. Quickly rinse under cold water. Check each scallop for its side muscle (the adductor muscle that attached the scallop to its shell): if present, it will look like a small, rectangular tag right along the side of the scallop, with its fibers running opposite the fibers in the scallop itself. Use your fingers to gently tear it away. Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.
  • Meanwhile, as the rice cooks, prep the mango salsa. Add all listed ingredients to a medium bowl. Stir to combine. Set aside for serving, or store in an airtight container in the refrigerator for up to 3 days.
  • Add the avocado oil to a large nonstick skillet over medium-high heat. Season the scallops generously with salt & ground black pepper. Once the oil is hot, cook the scallops: working in batches to avoid overcrowding the pan, carefully transfer the scallops to the skillet. Cook, giving the pan a gentle shake every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to a paper towel-lined plate and set aside.
  • Spoon some coconut rice into individual bowls. Top with a generous spoonful of mango salsa. Top it off with 3-4 seared scallops. Finish with a squeeze of fresh lime juice or sprinkling of extra cilantro, as desired. Serve immediately. Enjoy!

SHRIMP AND MANGO SKEWERS



Shrimp and Mango Skewers image

Make and share this Shrimp and Mango Skewers recipe from Food.com.

Provided by GinnyP

Categories     Healthy

Time 31m

Yield 4 kebabs, 2 serving(s)

Number Of Ingredients 11

2 cloves garlic, chopped
1 tablespoon fresh cilantro, minced
1/2 teaspoon red pepper flakes
2 tablespoons lime juice
salt
fresh ground black pepper
olive oil
3/4 lb large shrimp, peeled and deveined
1 mango, cut into 1 inch pieces
1/2 onion, cut into 1 inch pieces
bamboo skewer

Steps:

  • Soak bamboo skewers in water for 15 minutes before using.
  • Alternately, skewer shrimp, mango and onion pieces.
  • Place in a dish large enough for skewers in one layer.
  • Sprinkle garlic, cilantro, red pepper flakes and lime juice over all.
  • Sprinkle with salt and pepper.
  • Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes.
  • Prepare grill.
  • Spray or lightly brush olive oil onto kebabs.
  • Grill for 3 to 4 minutes per side or until shrimp is pink and opaque.
  • Enjoy!

SCALLOP MANGO BROCHETTES



Scallop Mango Brochettes image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

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.

SHRIMP AND SCALLOP KABOBS



Shrimp and Scallop Kabobs image

"These seafood kabobs are a big hit with everyone who loves spicy food. Don't forget to use the extra seasoned butter as a dipping sauce!" Mitzi Sentiff - Annapolis, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup butter, cubed
3 teaspoons Cajun seasoning
1-1/2 teaspoons hot pepper sauce
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
12 uncooked large shrimp (about 1/2 pound)
16 sea scallops (about 2 pounds)

Steps:

  • In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

Nutrition Facts : Calories 399 calories, Fat 35g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 813mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.

SCALLOPS AND MANGO SKEWERS



Scallops and Mango Skewers image

Sweet and meaty, fresh scallops are the most user-friendly of mollusks and make for easy summer suppers. Skewer them with bell peppers, red onion and mango, and they can go from grill to table in about 15 minutes flat. The trick to grilling scallops is simple: Err on the side of undercooking since an undercooked scallop is far more enjoyable than an overcooked one. Take the scallops off the grill before they're opaque all the way through.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, seafood, vegetables, appetizer, main course

Time 15m

Number Of Ingredients 7

Vegetable oil, for brushing
Large scallops
Fresh mango, cut into 1-inch pieces
Red bell pepper, cut into bite-size pieces
Red onion, cut into wedges
Salt and pepper
Chopped cilantro and lime wedges, for serving

Steps:

  • Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
  • Thread the scallops through their equators onto metal or soaked wooden skewers, alternating them with mango, red bell pepper and onion. Brush with oil and season with salt and pepper.
  • Grill skewers until browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
  • Sprinkle with cilantro and serve with lime wedges.

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