Spicy Mango Scallops 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

RED CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND CITRUS VINAIGRETTE



Red Chile Crusted Sea Scallops with Mango Tortilla Salad and Citrus Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 22

1/4 cup ancho chile powder
2 tablespoons ground toasted cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
12 sea scallops, rinsed and patted dry
1 cup peanut oil
3 blue corn tortillas, cut into very thin strips
Kosher salt
3 cups assorted greens, mizuna, arugula and frisee
Citrus Vinaigrette
large ripe mango, peeled, pitted and diced
1 red pepper, finely diced
1 yellow pepper, finely diced
1/4 cup chopped cilantro
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup lemon juice
2 basil leaves, chiffonade
2 tablespoons finely chopped red onion
1 1/4 cups pure olive oil
Salt and freshly ground pepper

Steps:

  • For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
  • For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
  • For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.
  • Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.

SPICY STIR-FRY WITH SCALLOPS



Spicy Stir-Fry with Scallops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons peanut oil
1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
1 1/2 tablespoons cornstarch
1 tablespoon minced fresh ginger
About 2 teaspoons sriracha (more or less to taste)
1 pound scallops (16/20), cleaned
One 15-ounce can baby corn, cut in half crosswise
1 yellow summer squash, diced
1 head broccoli, cut into florets
8 ounces fresh snow peas, trimmed
1 Fresno or Thai chile, sliced thin
Jasmine rice, for serving
3 scallions, sliced thin
1/4 cup fresh cilantro leaves

Steps:

  • Heat a large nonstick skillet over medium-high heat and add the peanut oil.
  • In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
  • Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
  • Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
  • Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
  • Serve immediately over rice and garnish with the scallions and cilantro.

SPICY MANGO SALAD



Spicy Mango Salad image

This is a smashing side dish, with an interesting mix of spicy, sweet and sour! Try it and it will be one of your favorites! Delicious with BBQ's or Asian food.

Provided by MIREILLE67

Categories     Salad     Fruit Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 7

4 medium mangos - peeled, seeded, and cubed
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon red pepper flakes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
salt and freshly ground black pepper to taste

Steps:

  • Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 25.8 g, Fat 5.1 g, Fiber 3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 4.3 mg, Sugar 20.9 g

SPICY MANGO SAUCE



Spicy Mango Sauce image

Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 2

Number Of Ingredients 7

¾ cup finely minced mango
¼ cup seasoned rice vinegar
juice from one lime
½ small Thai chile pepper, minced
1 clove garlic, crushed
1 teaspoon hot chile paste (such as sambal oelek)
1 tablespoon chopped fresh cilantro

Steps:

  • Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 21.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 655.8 mg, Sugar 16.7 g

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.

SPICY SEARED SCALLOPS



Spicy Seared Scallops image

Sea scallops are dredged in flour, seasoned with a spicy blend of cayenne pepper, cumin, coriander, salt, and cardamom, then seared and served with shredded romaine on rounds of daikon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 48

Number Of Ingredients 10

24 sea scallops (about 1 1/2 pounds), halved
Olive-oil, cooking spray
6 tablespoons all-purpose flour
1 1/2 teaspoons cayenne pepper, or more to taste
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cardamom
One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced

Steps:

  • Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
  • Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
  • Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

Nutrition Facts : Calories 20 g, Cholesterol 5 g, Protein 3 g, Sodium 59 g

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