Scallops And Mango Skewers Recipes

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.

Steps:

• In a saucepan, heat 1 tablespoon of olive oil. Add onions and paprika cook until caramelized. Add tomato and simmer for 10 to 15 minutes. Season with salt and pepper to taste. Let sauce cool. Puree in a blender until smooth. Add hot sauce and set aside. Clean sea scallops by removing the small muscle attached. Peel the ripe mango and cut into 1/2-inch cubes. Place one piece of mango and one scallop on skewer. Season with salt and pepper. Lightly coat ingredients with oil and grill until scallop is medium rare. Garnish with sauce and fresh cilantro.

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.

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.

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.