Pineapple Mango Tango Scallops Skewers Recipes

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PINEAPPLE MANGO TANGO SCALLOPS SKEWERS

This Grand Prize winner of Robert Mondavi's 3rd Annual Art of the Skewer Recipe Contest was created by Pat Neaves. The cook time includes the 15 minutes for marinating.

Provided by FLKeysJen

Categories     Mango

Time 50m

Yield 6 mango tango skewers, 6 serving(s)

Number Of Ingredients 9



Pineapple Mango Tango Scallops Skewers image

Steps:

  • Pre-heat grill to medium high, and place grate at least 4 inches above fire.
  • In food processor, combine 1 mango, 1 C pineapple, sesame oil, lime juice and zest and lemon pepper. Process until smooth, and set aside in small bowl.
  • Combine lemon juice and sugar in a large bowl and stir until dissolved. Add scallops and toss to coat. Cover and refrigerate for at least 15 minutes.
  • Thread four scallops per skewer with the remaining mango (cut into ½-inch pieces), pineapple and pepper, alternating evenly.
  • Grill about four minutes on each side, until scallops turn opaque and have a bit of char to them. Transfer to a platter or individual plates and drizzle with sauce.

Nutrition Facts : Calories 178.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 14.4, Sodium 238.8, Carbohydrate 34.3, Fiber 3.9, Sugar 27.7, Protein 9.1

24 large sea scallops
2 large mangoes, peeled and seeded
2 cups fresh pineapple, cut into 1-inch chunks
1 teaspoon sesame oil
1 largelime, juice and zest Anjou pear
1 teaspoon lemon-pepper seasoning
2 tablespoons fresh lemon juice
1 tablespoon sugar
2 medium red peppers, cut into 1-inch pieces (green, orange or yellow would also work!)

SUGARCANE SKEWERED SEA SCALLOPS WITH MANGO HEARTS OF PALM SLAW AND SCOTCH BONNET SUGARCANE SYRUP

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 21



Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup image

Steps:

  • To make the skewers, place 2 scallops on each skewer and set aside.
  • For the marinade: Mix all of the ingredients together in 1 bowl, and pour over the scallops. Let the scallops marinate in the refrigerator for at least 1 hour.
  • To prepare the slaw, toss all of the ingredients together in 1 bowl and refrigerate.
  • For the sugarcane syrup: In a saucepan, combine the sugarcane juice, ginger, hot pepper, and allspice berries. Heat the mixture and reduce until you have a syrup.
  • To serve, use a hot pan or a grill and cook the scallops until desired doneness. Place the relish in the middle of the plate and rest the scallop skewers against the slaw. Drizzle the syrup around the plate.

8 large sea scallops
4 sugarcane skewers
1 cup olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon orange zest
2 tablespoons tamarind paste
1 tablespoon thyme
1/2 cup medium diced mango
1/2 cup medium diced jicima
1/2 cup hearts of palm
1/4 cup medium diced red pepper
1/4 teaspoon curry powder
2 tablespoons lime juice
2 tablespoons cilantro
1/4 cup mango puree
2 cups sugarcane juice
2 tablespoons minced ginger
1 tablespoon minced Scotch Bonnet pepper
4 allspice berries
1/2 cup lime juice

RUM-GLAZED PINEAPPLE, MANGO, AND CHICKEN SKEWERS

This fantastic-looking barbecue recipe comes from Casey (Atomic Rose) on the IBS boards. She says it works better to grill the mango on separate skewers from everything else, since it cooks much more quickly than the chicken does. Once again, storing this here to try ASAP!

Provided by Kree6528

Categories     Chicken Breast

Time 35m

Yield 6 kebabs, 6 serving(s)

Number Of Ingredients 14



Rum-glazed Pineapple, Mango, and Chicken Skewers image

Steps:

  • Prepare grill.
  • Combine first 4 glaze ingredients in a medium saucepan; bring to boil. Reduce heat and simmer 5 minutes. Combine vinegar and cornstarch in a small bowl. Add cornstarch mixture to the pan, bring to a boil. Cook 1 minute, stirring constantly. Let stand 5 minutes. Stir in cilantro and lime rind.
  • Thread 5 pieces chicken, 3 pieces mango, and 3 pieces pineapple alternately onto each of 6 (12-inch) skewers. Brush kebabs with oil (or spray with cooking spray); sprinkle with salt. Place on grill rack coated with cooking spray, cook for 4 minutes. Turn, brush with half the glaze, cook 4 more minutes. Turn again, brush with remaining glaze, and cook 2 minutes.

Nutrition Facts : Calories 924.1, Fat 3.3, SaturatedFat 0.6, Cholesterol 65.8, Sodium 478, Carbohydrate 203.9, Fiber 21.2, Sugar 152.8, Protein 34.4

3/4 cup pineapple juice
1/4 cup sugar
1/4 cup dark rum
2 tablespoons finely chopped seeded jalapeno peppers (I plan to omit!)
1 tablespoon cider vinegar
2 teaspoons cornstarch
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated lime rind
1 1/2 lbs boneless skinless chicken breasts, cut into 30 pieces
2 mangoes, peeled and cut into 18 pieces total (can substitute fresh ripe peaches)
18 cubes fresh pineapple, 1-inch in size
1 1/2 tablespoons vegetable oil (optional)
1 teaspoon salt
cooking spray

SCALLOPS AND MANGO SKEWERS

Sweet and meaty, fresh scallops are the most user-friendly of mollusks and make for easy summer suppers. Skewer them with bell peppers, red onion and mango, and they can go from grill to table in about 15 minutes flat. The trick to grilling scallops is simple: Err on the side of undercooking since an undercooked scallop is far more enjoyable than an overcooked one. Take the scallops off the grill before they're opaque all the way through.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, seafood, vegetables, appetizer, main course

Time 15m

Number Of Ingredients 7



Scallops and Mango Skewers image

Steps:

  • Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
  • Thread the scallops through their equators onto metal or soaked wooden skewers, alternating them with mango, red bell pepper and onion. Brush with oil and season with salt and pepper.
  • Grill skewers until browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
  • Sprinkle with cilantro and serve with lime wedges.

Vegetable oil, for brushing
Large scallops
Fresh mango, cut into 1-inch pieces
Red bell pepper, cut into bite-size pieces
Red onion, cut into wedges
Salt and pepper
Chopped cilantro and lime wedges, for serving

SEARED SCALLOPS WITH PINEAPPLE

Make and share this Seared Scallops With Pineapple recipe from Food.com.

Provided by Chef Hawgwild

Categories     Low Cholesterol

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7



Seared Scallops With Pineapple image

Steps:

  • Season scallops with salt, pepper and chili flakes.
  • In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
  • Sear the scallops until golden brown on both sides, but only flip once.
  • Remove and set aside on a plate.
  • Next add the chopped garlic and cook for just a minute or two, then add the wine.
  • The garlic and wine should start to simmer, continue this until its reduced.
  • Then add the pineapple and stir around to coat.
  • Pour it all over the scallops and garnish. Serve immediately.
  • For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9

1 lb sea scallops
1 cup chopped fresh pineapple
1 tablespoon olive oil
1 teaspoon red chili pepper flakes
1 cup white wine
1 tablespoon chopped garlic
salt and pepper

SHRIMP AND MANGO SKEWERS

Make and share this Shrimp and Mango Skewers recipe from Food.com.

Provided by GinnyP

Categories     Healthy

Time 31m

Yield 4 kebabs, 2 serving(s)

Number Of Ingredients 11



Shrimp and Mango Skewers image

Steps:

  • Soak bamboo skewers in water for 15 minutes before using.
  • Alternately, skewer shrimp, mango and onion pieces.
  • Place in a dish large enough for skewers in one layer.
  • Sprinkle garlic, cilantro, red pepper flakes and lime juice over all.
  • Sprinkle with salt and pepper.
  • Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes.
  • Prepare grill.
  • Spray or lightly brush olive oil onto kebabs.
  • Grill for 3 to 4 minutes per side or until shrimp is pink and opaque.
  • Enjoy!

2 cloves garlic, chopped
1 tablespoon fresh cilantro, minced
1/2 teaspoon red pepper flakes
2 tablespoons lime juice
salt
fresh ground black pepper
olive oil
3/4 lb large shrimp, peeled and deveined
1 mango, cut into 1 inch pieces
1/2 onion, cut into 1 inch pieces
bamboo skewer

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