MANGO SCALLOPS RECIPES

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SCALLOPS AND MANGO SKEWERS RECIPE - NYT COOKING



Scallops and Mango Skewers Recipe - NYT Cooking 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

Total Time 15 minutes

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.

SCALLOP MANGO CEVICHE RECIPE | EATINGWELL



Scallop Mango Ceviche Recipe | EatingWell image

Ceviche is traditionally made by “cooking” a seafood in a citrus-based marinade. In this version, we use scallops and cook them lightly before marinating them in a tangy mango, lime, chile pepper and onion marinade. Try serving this ceviche Peruvian-style, with hard-boiled egg, sweet potato, lettuce and corn. Or keep it simple and serve it on salad greens with tortilla chips on the side.

Provided by EatingWell Test Kitchen

Categories     Healthy Scallop Recipes

Total Time 1 hours 25 minutes

Number Of Ingredients 6

1 pound dry sea scallops, tough white muscle removed (see Note)
2 ripe mangoes, peeled and chopped, divided
? cup lime juice
¾ teaspoon salt
3/4 cup thinly sliced chile peppers, such as poblanos or jalape
? cup very thinly sliced red onion

Steps:

  • Bring 1/2 inch water to a gentle simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through, 3 to 5 minutes. Transfer the scallops to a medium nonreactive bowl (see Tip) with a slotted spoon. (Discard the poaching liquid.)
  • Add half the mango to the bowl with the scallops. Puree the remaining mango with lime juice and salt in a blender or food processor until smooth. Pour the puree over the scallops. Add chile peppers and onion; gently toss to combine. Cover and refrigerate the ceviche for 1 hour, gently stirring halfway through. Serve chilled.

Nutrition Facts : Calories 192.9 calories, CarbohydrateContent 32.5 g, CholesterolContent 27.2 mg, FatContent 1.2 g, FiberContent 3.1 g, ProteinContent 15.5 g, SaturatedFatContent 0.3 g, SodiumContent 883.9 mg, SugarContent 23.9 g

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SPICY MANGO SCALLOPS RECIPE
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