Spicy Mango Scallops Recipe
- 12 sea scallops (1-1/2 pounds)
- 1 tablespoon peanut or canola oil
- 1 medium red onion, chopped
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 cup DOLE Canned Pineapple Juice
- 1/4 cup mango chutney
- 2 cups hot cooked basmati rice
- Minced fresh cilantro
- 1. In a large skillet over medium-high heat, cook scallops in oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
- 2. In the same skillet, saute onion 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. Remove from the heat. Add chutney and scallops; stir to coat. Serve with rice. Sprinkle with cilantro. Yield: 4 servings.
3 scallops with 1/2 cup cooked rice and 2 tablespoons sauce equals 371 calories, 5 g fat (1 g saturated fat), 56 mg cholesterol, 447 mg sodium, 47 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fat.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.