Scallop Mango Brochettes Recipes

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.

SCALLOP BROCHETTES

Steps:

• Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
• Place scallops in a plastic bag set in a shallow dish.
• For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
• Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
• Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
• (Prep time includes marinating time).

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.