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Spicy Mango Scallops Recipe

Spicy Mango Scallops Recipe

This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. —Nicole Filizetti, Jacksonville, Florida
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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 100% Pineapple Juice
  • 1/4 cup mango chutney
  • 2 cups hot cooked basmati rice
  • Minced fresh cilantro

Directions

  • 1. 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.
  • 2. 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.
  • 3. Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro. Yield: 4 servings.

Nutritional Facts

3 scallops with 1/2 cup cooked rice and 2 : 371 calories, 5g fat (1g saturated fat), 56mg cholesterol, 447mg sodium, 47g carbohydrate (13g sugars, 1g fiber), 31g protein Diabetic Exchanges:3 starch, 4 lean meat, 1/2 fat

Reviews for Spicy Mango Scallops

Sort By :
MY REVIEW
Reviewed May. 8, 2016

"This was pretty darn good. I love scallops and I'm always looking for recipes with them so I can eat them more often. This was quick to put together - used the 1/2 teaspoon of crushed red pepper and because I like things spicy I didn't think this packed much heat."

MY REVIEW
Reviewed Jan. 20, 2016

"I have never had scallops and was reluctant to try the recipe but the mango chutney sounded good so I substituted small shrimp for the scallops and made my own chutney. I loved it but my husband didn't. It was delicious with shrimp."

MY REVIEW
Reviewed Jul. 17, 2012

"Lovely and light enough for a patio dinner party. I used wild rice instead and squeezed the juice from one key lime into the rice with the cilantro instead of sprinkling that on top at the end. Added a nice flavor to the rice."

MY REVIEW
Reviewed May. 31, 2011

"I don't eat seafood, but this one went over well with my husband, and he's a man of discerning taste!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.