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.
Time 25m Yield 4 servings Number Of Ingredients 22 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.
Time 20m Yield 4 servings Number Of Ingredients 16 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.
Time 45m Yield 6 Number Of Ingredients 7 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.
Time 40m Yield 2 Number Of Ingredients 7 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.
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.
More about “spicy mango scallops recipes”
Yield Makes 48 Number Of Ingredients 10 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.
