Best Sea Scallops Over Leeks With Mango Curry Chutney Sauce 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

SEA SCALLOPS WITH GUACAMOLE



Sea Scallops with Guacamole image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 11

1-ounce olive oil
6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off
Salt
Freshly ground black pepper
2 pieces white toast
1 California avocado, seeded and peeled
1/2 tablespoon lime juice
1/4 teaspoon crushed clove garlic
1/2-ounce finely chopped onion
1 teaspoon chopped cilantro leaves
Splash hot red pepper sauce

Steps:

  • Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole.

CURRY MANGO DIP



Curry Mango Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 12m

Number Of Ingredients 5

4 ounces cream cheese, softened
8 ounces sour cream
1 1/2 tablespoons curry
1/2 teaspoon cayenne
1/2 cup mango chutney

Steps:

  • In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

SAUTEED SEA SCALLOPS WITH CURRY



Sauteed Sea Scallops with Curry image

Categories     Shellfish     Appetizer     Sauté     Scallop     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 8

12 ounces carrots, peeled, cut into matchstick-size strips
1 12-ounce English hothouse cucumber, cut into matchstick-size strips
1 1/2 pounds sea scallops
4 tablespoons (1/2 stick) butter
1 tablespoon oil
1 cup whipping cream
1 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons curry powder

Steps:

  • Cook carrots in large pot of boiling salted water 2 minutes. Add cucumbers and cook until all vegetables are crisp-tender, about 1 minute longer. Drain well. Pat scallops dry with paper towels. Sprinkle with salt and pepper. Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Working in batches, add scallops; sauté until golden and just cooked through, about 2 minutes per side. Transfer to platter.
  • Add cream, ginger and curry powder to same skillet. Add any accumulated juices from scallops on platter. Reduce heat to medium. Simmer until slightly thickened, about 3 minutes. Add remaining 2 tablespoons butter; whisk until melted. Season to taste with salt and pepper. Return scallops to skillet. Add carrots and cucumbers; toss to combine. Cook just until scallops and vegetables are heated through, about 1 minute.

STEAMED SEA SCALLOPS OVER LEMON GRASS NAGE



Steamed Sea Scallops Over Lemon Grass Nage image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

12 large sea scallops
1 quart fish fumet
3 (3-inch) pieces of lemon grass
2 leeks, white part only, cut into 1/2-inch slices
1/2 teaspoon crushed fennel seeds
1 fennel bulb cut into strips
1/2 cup Vermouth
Salt and pepper to taste
1/4 teaspoon turmeric
Rice noodles

Steps:

  • Place all the nage ingredients in the bottom of a stainless steel steamer. Bring slowly to a simmer and cook for 10 minutes, skimming off any impurities.
  • Season the scallops with salt and pepper and place on the top part of the steamer. Cover and steam for 6 minutes. They should be slightly firm and medium rare.
  • Divide the rice noodles among 4 serving bowls. Place 3 scallops on top and ladle some broth over and around the scallops.
  • The scallops can also be served as a warm salad over greens with a citrus vinaigrette.

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