Spicy Mango Scallops Recipe

4.5 5 6
Spicy Mango Scallops Recipe
Spicy Mango Scallops Recipe photo by Taste of Home
Publisher Photo

Spicy Mango Scallops Recipe

Read Reviews
4.5 5 6
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 unsweetened pineapple juice
  • 1/4 cup mango chutney
  • 2 cups hot cooked basmati rice
  • Minced fresh cilantro

Directions

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.
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.
Originally published as Spicy Mango Scallops in Healthy Cooking June/July 2011, p54

Nutritional Facts

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

  • 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 unsweetened 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.
Originally published as Spicy Mango Scallops in Healthy Cooking June/July 2011, p54

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Reviews forSpicy Mango Scallops

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MY REVIEW
dublinlab User ID: 1682119 276411
Reviewed Oct. 17, 2017

"This was delicious, I think it serves 3 not 4. I will make this again and try it with shrimp as one reviewer did. Janet. VFE"

MY REVIEW
scubacas User ID: 5298067 247984
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
sdipiazza User ID: 2106899 242181
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
MsPattyinLoveland User ID: 5671128 115729
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
Lynnette68 User ID: 3100774 115717
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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