Polynesian Scallops Food

POLYNESIAN SCALLOPS

Polynesian Scallops image

Time 2h

Yield 8

Number Of Ingredients 12

Ingredients

1 pound ocean scallops
POLYNESIAN SAUCE
2 tablespoons light soy sauce
1 tablespoon corn oil
1 teaspoon minced fresh ginger
1 teaspoon sugar
1/4 cup pineapple juice
2 cloves garlic, minced
GARNISH
1 cup pineapple chunks
1/2 cup green bell pepper, cut into 1 inch pieces
1/2 cup red bell pepper, cut into 1 inch pieces

Steps:

Rinse scallops, drain well. Place scallops in shallow glass pie plate; combine Polynesian Sauce ingredients and pour over scallops. Cover with plastic wrap and chill for 1 hour; turn twice while marinating. When ready to cook add pineapple and pepper; toss in the marinade. Place under preheated broiler in your toaster oven, and broil 3-5" from the heat for 6-8 minutes per side or until the scallops are fork tender. DO NOT OVERCOOK! Transfer to serving dish and serve with toothpicks.

ZESTY POLYNESIAN SCALLOPS

Zesty Polynesian Scallops image

This Polynesian dish is reminscent of the uniquely tropical cuisines of Hawaii and New Zealand. It's a very easy dish to prepare, and it makes a very elegant dinner, especially paired with a dry white wine or a tropical orange-mango blend fruit juice. But remember to always take care not to overcook scallops or they will become tough. As soon as they lose their translucence and turn opaque, they are done.

Provided by Northwestgal

Categories Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sea scallops
1 tablespoon olive oil
1 red onion, chopped
8 ounces button mushrooms, sliced
1 bell pepper, seed and cut into 1-inch strips
1 tomatoes, chopped
1 avocado, sliced in 1/2-inch strips
1 cup mango salsa
1 cup sour cream
2 green onions, sliced thinly

Steps:

Broil the scallops for 4 minutes, then turn and broil 2 more minutes.
In a large saucepan, sauté the chopped onion in the olive oil until tender. Add the sliced mushrooms, bell pepper strips, and chopped tomato; cook until all the vegetables are heated through.
Arranged the sautéed vegetables on a platter. Top with the broiled scallops. Layer the avacado slices on top of the scallops, then spread mango salsa over the the avacado slices. Top with sour cream, and garnish with green onion slices.

POLYNESIAN SCALLOPS

Polynesian Scallops image

Appetizer from Simply Seafood by Vicki Emmons. This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks. It is served with warmed cutney as a dipping sauce.

Provided by Oolala

Categories Coconut

Time 30m

Yield 2-4 dozen appetizers, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 lb scallops
1/4 cup flour
1 egg, beaten
1 1/2 cups coconut, grated, finely chopped in blender
3/4 cup chutney, chopped in blender
1/4 cup butter
oil, to fry

Steps:

Cut scallops in half or quarters depending upon size.
Dry with paper towels.
Dredge in flour, dip in beaten egg, then roll in coconut.
Let dry on waxed paper in the refrigerator for 10-15 minutes.
While scallops are drying, heat chutney and butter in a small saucepan over low heat until butter is melted and mixture is heated through. Keep warm.
In a deep skillet, heat 2 inches of oil to 375 degrees F. and fry the scallops a few at a time, until coconut is browned lightly, about 1 1/2 minutes.
Drain on paper towels and keep warm until all are done.
Serve on wooden toothpicks with warmed chutney sauce.

Nutrition Facts : Calories 153, Fat 11.4, SaturatedFat 8.7, Cholesterol 40.3, Sodium 98.1, Carbohydrate 5.4, Fiber 1.8, Sugar 0.8, Protein 7.9

SEARED SEA SCALLOPS

Seared Sea Scallops image

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories Seafood Shellfish Scallops

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

Steps:

In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g

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