Sugarcane Skewered Sea Scallops With Mango Hearts Of Palm Slaw And Scotch Bonnet Sugarcane Syrup Recipes

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SHRIMP ON SUGARCANE WITH RUM GLAZE



Shrimp on Sugarcane with Rum Glaze image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 6 to 8 servings

Number Of Ingredients 11

2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers
24 jumbo or extra-large shrimp, peeled and deveined
1/2 cup firmly packed brown sugar
8 tablespoons butter, cut into 1-inch cubes
1/2 cup dark rum, (recommended: Mount Gay Rum)
3 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper, or more to taste
Pinch kosher salt, or more to taste

Steps:

  • Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane.
  • Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature.
  • Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.

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.

SCALLOP SKEWERS



Scallop Skewers image

Provided by Food Network

Yield 30 servings

Number Of Ingredients 8

4 cloves garlic, peeled and minced
2-inch finger of fresh ginger, peeled and minced
1/2-cup rice wine vinegar
1/4-cup soy sauce
1/4-cup light miso
15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion
15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion
About a pound of sea or bay scallops

Steps:

  • In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
  • Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.

SEARED SEA SCALLOPS WITH MANGO AND JALAPENOS



Seared Sea Scallops with Mango and Jalapenos image

Provided by Food Network

Categories     appetizer

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1 1/2 pounds sea scallops, cut in 1/2inch horizontally
1 tablespoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
2 tablespoons fresh tarragon
8 tablespoons butter
3/4 cup chopped shallots
1 jalapeno, diced
1/4 cup dry sherry
1 1/2 tablespoons frozen orange juice concentrate
1/2 cup heavy cream
1 teaspoon fresh tarragon
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
6 ounces fresh spinach
2 potatoes, julienned
Oil
1 mango, sliced

Steps:

  • Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover.
  • Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper.
  • To Assemble:
  • Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon.
  • Marinate the scallops in this mixture 4 hours or overnight. .

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
  • Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

MANGO MASALA SCALLOP SKEWERS



Mango Masala Scallop Skewers image

Sea scallops alternating with chunks of mango and green onions are threaded onto Callisons Fine Foods Indian Mango Curry Seasoned Skewers and grilled in this tasty entree served with a sweet chili soy sauce.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 11

4 each Callisons Indian Mango Curry Seasoned Skewers
½ cup white wine
8 each green onions, white ends cut into 3-inch lengths (save green tops for garnish)
12 large sea scallops
1 mango, cut into 1 1/2-inch chunks
1 tablespoon salad oil
1 teaspoon Salt and black pepper to taste
2 tablespoons Thai sweet chili sauce
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 fresh lime, cut into wedges

Steps:

  • Soak skewers in white wine for 10 to 15 minutes.
  • Trim white end of green onion to 3-inch lengths. Cut the remaining green part into thin slivers for garnish if desired.
  • Thread onto a skewer in the following order: scallop-white part of green onion-mango, using 1 piece of each. Repeat 1 more time and then add 1 more scallop to secure the mango. Repeat with remaining skewers. Let sit for 10 to 20 minutes in refrigerator.
  • Lightly brush skewers on each side with salad oil and season to taste with salt and pepper.
  • Place on a preheated medium-high grill and cook until scallops are just cooked, about 3 to 4 minutes per side.
  • Garnish with green onion slivers and lime wedges.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 20.3 g, Cholesterol 39.6 mg, Fat 4.6 g, Fiber 2.5 g, Protein 21.4 g, SaturatedFat 0.7 g, Sodium 1092.9 mg, Sugar 11.6 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.

SUGAR-SEARED SCALLOPS



Sugar-Seared Scallops image

This is a variation of a Recipezaar recipe for sugar-seared salmon (very tasty!). I decided to experiment with how I could make this recipe work with scallops because (1) I love the sweet, delicate taste of seared scallops; and (2) they were on sale. The results were great! I put them over rice, but you can put them over whatever you want... you can even put them over a nice romaine salad (you can chill the sauce and use it for dressing). Hope you enjoy, too. P.S. - I know it seems like this is an awful lot of butter to use, but you'll be making sauce with it, too.

Provided by Slapdash Gourmet

Categories     Savory

Time 15m

Yield 12-15 scallops, 2 serving(s)

Number Of Ingredients 7

1 lb sea scallops
1/4 cup sugar
1 teaspoon salt
2 teaspoons curry powder
1/4 cup butter
4 tablespoons light sour cream
2 tablespoons chopped coriander (cilantro)

Steps:

  • Mix together the sugar, salt, and curry powder.
  • In a medium skillet, heat the butter SLOWLY. Don't just throw the butter into a hot skillet or it'll brown, and you don't want that. You do, however, want to get the skillet good and hot so as to actually sear the scallops. You'll know it's ready when the butter begins to get bubbly.
  • As your butter's heating up, roll each scallop in the sugar/salt/curry mixture. Coat all sides.
  • If your butter's not hot enough yet, put them on a plate and wait until it's hot enough. If you put them into the skillet and it's not hot enough, your coating will not caramelize and it'll slide right off the scallops!
  • Sear the scallops for about 3-4 minutes on each side. With tons, transfer scallops to a plate when done; cover with aluminum foil. Leave the butter in the skillet.
  • Reduce heat on the skillet to medium (still bubbly, but not searing temp) and add the sour cream. Stir thoroughly and constantly as it cooks down into a sauce.
  • Put the scallops over rice.
  • Drizzle sauce over scallops.
  • Sprinkle chopped cilantro over entire dish.
  • Bask in the compliments you'll get from your dinner guests.

Nutrition Facts : Calories 546.1, Fat 28.1, SaturatedFat 16.7, Cholesterol 146.1, Sodium 1714.2, Carbohydrate 33.6, Fiber 0.7, Sugar 25.1, Protein 39.7

GRILLED SKEWERED SEA SCALLOPS



Grilled Skewered Sea Scallops image

This has everything going for it - it's low-calorie, it's fast, and it's delicious. The scallops need to marinate about 30 minutes, which gives you time to rustle up a nice rice pilaf and salad to accompany it. Then throw on the grill and dinner is served!

Provided by JackieOhNo

Categories     Low Cholesterol

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 lb sea scallops (as uniform in size as possible)
2 cups cherry tomatoes, stemmed
1 lime (cut into quarters or slices)

Steps:

  • Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
  • Thread scallops and tomatoes alternately on 4 skewers.
  • Place on platter and drizzle with marinade.
  • Cover and refrigerate, basting once with marinade, about 30 minutes.
  • Prepare charcoal for grilling or heat broiler.
  • Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
  • Place lime wedge on each skewer and serve.

Nutrition Facts : Calories 153.5, Fat 4.5, SaturatedFat 0.6, Cholesterol 37.5, Sodium 481.9, Carbohydrate 8.6, Fiber 1.6, Sugar 2.4, Protein 20

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

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