SCALLOPS AND MANGO SKEWERS
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
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.
TANDOORI PANEER SKEWERS WITH MANGO SALSA
This quick vegetarian main is perfect for weeknights - grill skewers of paneer cheese and veg, then serve with a fruity avocado salsa
Provided by Katy Gilhooly
Categories Dinner, Main course, Supper
Time 30m
Yield Serves 4 (makes 4 large or 8 small skewers
Number Of Ingredients 10
Steps:
- Heat grill to high. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on a baking tray lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
- Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Heat the rice following pack instructions, if using, and serve with the skewers, salsa and lime wedges.
Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 30 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
PINEAPPLE MANGO TANGO SCALLOPS SKEWERS
This Grand Prize winner of Robert Mondavi's 3rd Annual Art of the Skewer Recipe Contest was created by Pat Neaves. The cook time includes the 15 minutes for marinating.
Provided by FLKeysJen
Categories Mango
Time 50m
Yield 6 mango tango skewers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat grill to medium high, and place grate at least 4 inches above fire.
- In food processor, combine 1 mango, 1 C pineapple, sesame oil, lime juice and zest and lemon pepper. Process until smooth, and set aside in small bowl.
- Combine lemon juice and sugar in a large bowl and stir until dissolved. Add scallops and toss to coat. Cover and refrigerate for at least 15 minutes.
- Thread four scallops per skewer with the remaining mango (cut into ½-inch pieces), pineapple and pepper, alternating evenly.
- Grill about four minutes on each side, until scallops turn opaque and have a bit of char to them. Transfer to a platter or individual plates and drizzle with sauce.
Nutrition Facts : Calories 178.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 14.4, Sodium 238.8, Carbohydrate 34.3, Fiber 3.9, Sugar 27.7, Protein 9.1
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
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