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Spicy Mango Scallops

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

Directions

  • 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.
Nutrition Facts
3 scallops with 1/2 cup 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.

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Reviews

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Average Rating:
  • dublinlab
    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

  • scubacas
    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.

  • sdipiazza
    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.

  • MsPattyinLoveland
    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.

  • TJ41
    Dec 29, 2011

    No comment left

  • Lynnette68
    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!