Scallops And Mango Skewers Food

SCALLOPS AND MANGO SKEWERS

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.

PINEAPPLE MANGO TANGO SCALLOPS SKEWERS

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.

SHRIMP AND MANGO SKEWERS

Steps:

• Soak bamboo skewers in water for 15 minutes before using.
• Alternately, skewer shrimp, mango and onion pieces.
• Place in a dish large enough for skewers in one layer.
• Sprinkle garlic, cilantro, red pepper flakes and lime juice over all.
• Sprinkle with salt and pepper.
• Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes.
• Prepare grill.
• Spray or lightly brush olive oil onto kebabs.
• Grill for 3 to 4 minutes per side or until shrimp is pink and opaque.
• Enjoy!

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO

Steps:

• Lay scallops out on a flat surface. If it is still attached, pinch off the "foot" (abductor), a tough little piece on one side and discard. Lay out strips of Prosciutto and slice them in half (or thirds) lengthwise. Wrap one strip of Prosciutto around each scallop and overlap the end. Place three wrapped scallops on each skewer.
• Drizzle a little olive oil over both sides of the scallops and sprinkle with salt, garlic and pepper. Use a little more if needed, but go easy on salt as Prosciutto is salty.
• Heat grill to hot, clean grates with a stiff brush and oil the grates. Place scallop skewers on the grill and close the lid. Cook about 2 minutes per side, until scallops are pearly white, opaque and a little firm when touched. Don't overcook them to maintain tenderness. Prosciutto will be crisp at the edges. Serve with citrus sauce, a few tablespoons per person or a good extra virgin olive oil.

SPICY MANGO SCALLOPS

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.

SCALLOP SKEWERS

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.

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.

SEARED ROSEMARY SCALLOPS

Steps:

• If using rosemary branches, remove leaves from all but top 3 inches of each branch. In a small bowl stir together chopped rosemary, paprika, and cayenne. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and sprinkle with rosemary mixture. Thread 4 scallops onto each rosemary branch or bamboo skewer.
• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until golden and just cooked through, 1 to 2 minutes on each side.
• Serve scallops with potato salad and mango salsa.

SCALLOP BROCHETTES WITH MANGO-TARRAGON SALSA

Steps:

• Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Transfer 1 tablespoon dressing to small bowl and reserve. Mix mango, bell pepper and onion into remaining dressing in medium bowl; season salsa to taste with salt and pepper.
• Thread scallops on 2 skewers. Brush reserved 1 tablespoon dressing over scallops; sprinkle with salt and pepper. Grill scallops until just opaque in center, about 3 minutes per side. Transfer scallops to plates. Spoon salsa alongside.

MANGO MASALA SCALLOP SKEWERS

Steps:

• Soak skewers in white wine for 10 to 15 minutes.
• Trim white end of green onion to 3-inch lengths. Cut the remaining green part into thin slivers for garnish if desired.
• Thread onto a skewer in the following order: scallop-white part of green onion-mango, using 1 piece of each. Repeat 1 more time and then add 1 more scallop to secure the mango. Repeat with remaining skewers. Let sit for 10 to 20 minutes in refrigerator.
• Lightly brush skewers on each side with salad oil and season to taste with salt and pepper.
• Place on a preheated medium-high grill and cook until scallops are just cooked, about 3 to 4 minutes per side.
• Garnish with green onion slivers and lime wedges.