SEARED SCALLOPS WITH MANGO SALSA
My seared scallops with mango salsa make a light summer meal that takes less than 30 minutes to cook.
Provided by Vy Tran
Categories Main Course
Number Of Ingredients 9
Steps:
- To make the mango salsa, combine mango, cucumber, shallot, Serrano pepper, and cilantro in a bowl. Toss with lime juice and season with salt and pepper to taste. Mix well and set aside.
- To prep the scallops, quickly rinse them under cold water. Check each scallop for its side muscle. To remove it, pinch and peel it off with your hands. Transfer the cleaned scallops to a plate lined with a paper towel. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Season both sides with salt and set aside.
- Heat a large skillet over medium-high. Pour in oil to lightly coat the surface. Heat the oil until it shimmers and you see first wisps of smoke.
- Working in batches to avoid overcrowding the pan, place the scallops into the skillet, flat side down, and cook without touching or tossing until the underside is deep golden brown, 2-3 minutes. Use a thin spatula to gently turn them over. Cook on the second side until the flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, about 2 minutes, depending on size. Transfer scallops to a plate.
- When ready to serve, spoon the mango salsa onto a plate and top with scallops.
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
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
SCALLOPS WITH HABANERO COCONUT SAUCE AND HABANERO MANGO SALSA
Provided by Paul Young
Time 35m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the coconut habanero sauce:
- In a saute pan over medium heat, heat 3 tablespoons olive oil and cook the habenero peppers and onion until the onion is browned. Season the mixture with salt and pepper. Pour the mixture into a blender or food processor, add the coconut milk and chicken stock and blend until smooth. Add salt if needed.
- For the salsa:
- Combine the mango, beans, habanero peppers, garlic, parsley, and lime juice. Stir to combine. Season with salt, and pepper, to taste. Garnish the salsa with avocado slices.
- For the tortillas:
- In a deep, heavy-bottomed saute pan with high sides, heat the oil to 350 degrees F. Cut the tortillas into 6 diamond shaped pieces. Working in batches and careful not to overcrowd the pan, fry the tortillas in the oil until golden brown. Drain the tortillas on paper towels and transfer to a large bowl. Toss the tortillas with salt, cumin, and lime juice.
- For the scallops:
- Heat a saute pan over medium-high heat and add in 2 tablespoons olive oil. Season the scallops with salt and pepper. Sear scallops for 2 minutes per side until golden brown.
- For serving, place 2 scallops in each plate. Drizzle sauce over top of them and serve with a side of salsa and a few tortilla chips.
SCALLOPS WITH MANGO SALSA ON FRESH SPINACH
This is such a simple recipe, but it tastes and looks like something you would get at a restaurant!
Provided by kitchgirl
Categories Scallop Recipes
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.
- Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.
- Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 18.4 g, Cholesterol 85.7 mg, Fat 9 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 3.2 g, Sodium 535 mg, Sugar 4.6 g
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