Pineapple Mango Tango Scallops Skewers Food
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.
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
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
SUGARCANE SKEWERED SEA SCALLOPS WITH MANGO HEARTS OF PALM SLAW AND SCOTCH BONNET SUGARCANE SYRUP
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.
PINEAPPLE HAM SKEWERS
these are great to do in can be done with leftover ham but is better with fresh cubed ham from the deli. remember to soak the skewers 30 minutes before starting prep. you can also use apple juice to soak the skewers. i like to spray the finished skewers with a mix of appljuice, olive oil and jack daniels when they are placed on the grill.
Provided by kbangen
Categories Ham
Time 40m
Yield 12-16 skewers, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- soak skewers 30 minutes before starting. cube ham into 1 inch cubes. peel pineapple and also cut into 1 inch cubes. cut onions into large chunks.
- Alternate ham, pineapple and red onions on the skewers until you run out of everything. look for my apple ham glaze recipe to soak the skewers in to keep moist until grilling or for extra flavor.
Nutrition Facts : Calories 676.2, Fat 47.1, SaturatedFat 16.3, Cholesterol 158.8, Sodium 2826.5, Carbohydrate 24.7, Fiber 2.4, Sugar 13.3, Protein 38.1
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