Best Scallops With Mango And Avocado Recipes
SPICY MANGO SCALLOPS
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
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
AVOCADO, MANGO, AND SCALLOP SALAD
This light refreshing salad is invigorating and tempting in color - yellow, red, white, green, black - especially in the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are needed for savoring the natural but unique flavors of different ingredients harmoniously combined. Perfect as a light meal by itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine.
Provided by maplewood
Categories Salad Seafood Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
- Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
- Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
- Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 27.8 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 10.6 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 180.7 mg, Sugar 13 g
SCALLOPS WITH BELL PEPPERS, TOMATOES, AVOCADO AND MANGO
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut all bell peppers into matchstick-size strips. Set aside.
- Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.
- Heat oil in heavy large skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir roasted peppers, tomatoes, cilantro and basil into cooking liquid. Add butter 1 piece at a time, whisking just until melted. Return scallops to skillet. Season to taste with salt and pepper.
- Spoon scallop mixture onto plates. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.
SCALLOPS AND MANGO SKEWERS
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
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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