ISLAND-STYLE SEARED SCALLOPS WITH MANGO SALSA
Sweet & juicy jumbo sea scallops are seared to gloriously crusty, golden brown perfection, & served on a bed of simple coconut rice with a light & bright tropical mango salsa. A 35-minute tropical vacation, any night of the week!
Provided by Jess Larson | Plays Well With Butter
Categories Main dishes
Time 35m
Number Of Ingredients 18
Steps:
- Place the rice in a colander and rinse several times with cold water until the water runs clear. Set aside. Add the coconut milk & water to a medium saucepan over medium-high heat. Bring the mixture to a boil. Once boiling, add in the rinsed rice. Stir to combine. Cover the saucepan and reduce the heat to low, simmering gently for 15 minutes, or until most of the coconut milk has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Finish the rice by fluffing it with a fork, then carefully folding in the salt, lime zest, lime juice, & cilantro. Set aside for serving.
- Meanwhile, as the rice cooks, clean the scallops. Remove the scallops from the packaging. Quickly rinse under cold water. Check each scallop for its side muscle (the adductor muscle that attached the scallop to its shell): if present, it will look like a small, rectangular tag right along the side of the scallop, with its fibers running opposite the fibers in the scallop itself. Use your fingers to gently tear it away. Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.
- Meanwhile, as the rice cooks, prep the mango salsa. Add all listed ingredients to a medium bowl. Stir to combine. Set aside for serving, or store in an airtight container in the refrigerator for up to 3 days.
- Add the avocado oil to a large nonstick skillet over medium-high heat. Season the scallops generously with salt & ground black pepper. Once the oil is hot, cook the scallops: working in batches to avoid overcrowding the pan, carefully transfer the scallops to the skillet. Cook, giving the pan a gentle shake every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to a paper towel-lined plate and set aside.
- Spoon some coconut rice into individual bowls. Top with a generous spoonful of mango salsa. Top it off with 3-4 seared scallops. Finish with a squeeze of fresh lime juice or sprinkling of extra cilantro, as desired. Serve immediately. Enjoy!
GRILLED SHRIMP TACOS WITH TROPICAL SALSA
Provided by Kelsey Nixon
Categories main-dish
Time 1h40m
Yield 6 servings (12 tacos); 3 cups salsa
Number Of Ingredients 21
Steps:
- For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
- For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
- For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.
TROPICAL MANGO SALSA SCALLOPS
A hint of Maya and a hint of the south Pacific combine to create a wonderful summer starter! You want lots of lime juice in there! It matches so well with chile pepper and mango. If you can't find mangoes, guava fruit also works well!
Provided by paulscape
Categories Appetizers and Snacks Seafood
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Arrange the potato slices on a large plate. Cook in microwave on High until tender about 3 minutes.
- Heat 1/4 cup olive oil in a skillet over medium heat. Add the potatoes to the skillet, season with the salt and pepper, and cook in the hot oil until golden on both sides, about 5 minutes. Set aside on a plate lined with paper towels to drain.
- Stir the mango, onion, chives, tomato, red chile pepper, garlic, and lime juice together in a bowl.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the scallops in the hot oil until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.
- Remove scallops and place each individual scallop on top of a potato chip as a base, then smother liberally with the salsa. They should be big enough to cut up with a knife or put into the mouth whole.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 29.6 g, Cholesterol 26.9 mg, Fat 16.4 g, Fiber 4 g, Protein 10.5 g, SaturatedFat 2.8 g, Sodium 267.1 mg, Sugar 7.3 g
SEARED SCALLOPS WITH TROPICAL SALSA
The delicious taste of scallops is perfectly complemented by a wonderful fresh fruit salsa in this quick but elegant dish. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Feel free to substitute any of your favorite exotic fruits for the pineapple and mango in the salsa.
Provided by RNCOGGINS
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
- Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate; set aside. Repeat with the remaining scallops.
- Divide the scallops among four warmed plates. Spoon the salsa over the scallops, and serve immediately.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 11 g, Cholesterol 35.4 mg, Fat 3.7 g, Fiber 1.3 g, Protein 18.6 g, SaturatedFat 0.6 g, Sodium 207 mg, Sugar 6 g
SEARED SCALLOPS WITH MANGO SALSA
My seared scallops with mango salsa make a light summer meal that takes less than 30 minutes to cook.
Provided by Vy Tran
Categories Main Course
Number Of Ingredients 9
Steps:
- To make the mango salsa, combine mango, cucumber, shallot, Serrano pepper, and cilantro in a bowl. Toss with lime juice and season with salt and pepper to taste. Mix well and set aside.
- To prep the scallops, quickly rinse them under cold water. Check each scallop for its side muscle. To remove it, pinch and peel it off with your hands. Transfer the cleaned scallops to a plate lined with a paper towel. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Season both sides with salt and set aside.
- Heat a large skillet over medium-high. Pour in oil to lightly coat the surface. Heat the oil until it shimmers and you see first wisps of smoke.
- Working in batches to avoid overcrowding the pan, place the scallops into the skillet, flat side down, and cook without touching or tossing until the underside is deep golden brown, 2-3 minutes. Use a thin spatula to gently turn them over. Cook on the second side until the flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, about 2 minutes, depending on size. Transfer scallops to a plate.
- When ready to serve, spoon the mango salsa onto a plate and top with scallops.
SEARED SCALLOPS WITH PINEAPPLE
Make and share this Seared Scallops With Pineapple recipe from Food.com.
Provided by Chef Hawgwild
Categories Low Cholesterol
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt, pepper and chili flakes.
- In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
- Sear the scallops until golden brown on both sides, but only flip once.
- Remove and set aside on a plate.
- Next add the chopped garlic and cook for just a minute or two, then add the wine.
- The garlic and wine should start to simmer, continue this until its reduced.
- Then add the pineapple and stir around to coat.
- Pour it all over the scallops and garnish. Serve immediately.
- For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.
Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9
SEARED SCALLOPS WITH MANGO SALSA
Steps:
- Prep the scallops by drying them well with paper towels. Generously sprinkle them with salt and pepper.
- Heat a large nonstick skillet to high heat and add the avocado oil. Once the pan is hot add the scallops to the pan in batches. Don't overcrowd. Allow the scallops to cook 2-3 minutes on each side. Don't move them or you will disturb the searing process. The scallops are done when the are clear and opaque. Set the scallops aside.
- Mix all the ingredients together in a bowl and toss. Salt to taste.
- Add a bed of coconut rice to your plate. Top with the mango salsa and seared scallops. Serve with the extra lime wedges and cilantro.
Nutrition Facts : Calories 383 kcal, Carbohydrate 70 g, Protein 16 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 339 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
CUMIN-SEARED SCALLOP TACOS
Provided by Kelsey Nixon
Time 1h5m
Yield 4 servings
Number Of Ingredients 27
Steps:
- First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
- Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.
- In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.
- Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.
- To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.
- To make guacamole:
- Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
- To make the rice:
- In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
- To make the salsa:
- Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
SEARED SCALLOP TACOS WITH MANGO PINEAPPLE SALSA
Steps:
- To prepare the Salsa: In a medium bowl add: cubed mango and pineapple, red onion and cilantro. Mix all ingredients and place in refrigerator for as much time as possible. For best flavor, salsa should be prepared a day early and chilled overnight. To prepare Aoli: Combine sour cream and all spices. Set aside. To prepare Scallops: Mix cayanne pepper with flour in a plastic bag and toss scallops in the bag until each scallop is lightly dusted with flour mixture. Over medium high heat, sear scallops 2-3 minutes on each side. During searing, brush scallops with a light coat of olive oil to promote browning. To serve, sprinkle cheese on warmed tortillas, place 2-4 tablespoons of the salsa on each tortilla and place 2 scallops on top of the salsa. For easier consumption, scallops may be sliced before being placed on the tortilla. Squeeze lime over the tacos and then drizzle the aoli on top to taste. Serve with tortilla chips and left over salsa for dipping.
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- Make guacamole by mashing avocados and mixing all ingredients under the guacamole heading together. Mix pineapple salsa ingredients together and set aside.
- Meanwhile, dry scallops using clean paper towel and season with salt and pepper. Heat olive oil in a medium-sized frying pan over high heat. Add scallops to pan once oil starts smoking, searing on either side for 1 minute (set a timer - you'll thank me later!)
- While scallops are cooking, heat corn tortillas in the microwave for 1 minute or so until soft and pliable.
- Remove scallops from heat onto a paper-towel lined plate. Spread each tortilla with a bit of guacamole, then top with red cabbage, scallops, pineapple salsa and other toppings. Serve and enjoy!
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