Scallops With Mango And Avocado Recipes

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SCALLOPS WITH BELL PEPPERS, TOMATOES, AVOCADO AND MANGO



Scallops with Bell Peppers, Tomatoes, Avocado and Mango image

Categories     Tequila     Tomato     Sauté     Mango     Basil     Scallop     Avocado     Bell Pepper     Summer     Cilantro     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
12 cherry tomatoes
1 tablespoon olive oil
1 1/2 pounds sea scallops
1/4 cup fresh lime juice
1/4 cup gold tequila
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
3 tablespoons chilled unsalted butter, cut into pieces
1 cup diced peeled pitted avocado
1 cup diced peeled pitted mango
Fresh cilantro sprigs

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut all bell peppers into matchstick-size strips. Set aside.
  • Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes.
  • Heat oil in heavy large skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir roasted peppers, tomatoes, cilantro and basil into cooking liquid. Add butter 1 piece at a time, whisking just until melted. Return scallops to skillet. Season to taste with salt and pepper.
  • Spoon scallop mixture onto plates. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.

AVOCADO, MANGO, AND SCALLOP SALAD



Avocado, Mango, and Scallop Salad image

This light refreshing salad is invigorating and tempting in color - yellow, red, white, green, black - especially in the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are needed for savoring the natural but unique flavors of different ingredients harmoniously combined. Perfect as a light meal by itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine.

Provided by maplewood

Categories     Salad     Seafood Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

water as needed
8 large bay scallops
1 tablespoon extra-virgin olive oil
1 pinch salt to taste
12 sprigs fresh cilantro
2 mangoes - peeled, seeded, and diced
1 red bell pepper - stemmed, seeded, and diced
12 dark Italian olives, pitted and sliced into rings
2 avocados - peeled, pitted, and thinly sliced
1 lemon, juiced

Steps:

  • Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
  • Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
  • Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
  • Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 27.8 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 10.6 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 180.7 mg, Sugar 13 g

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