Best 2 Zesty Polynesian Scallops Recipes
Calling all seafood enthusiasts! Embark on a culinary adventure to the tropical shores of Polynesia, where flavors dance and delight your palate. Prepare to tantalize your taste buds with the irresistible fusion of zesty and savory Polynesian scallops. Dive into the vibrant world of Polynesian cuisine, where succulent scallops bask in a symphony of tangy, aromatic, and subtly sweet flavors. Get ready to explore the perfect recipe that will transport you to the enchanting islands of Polynesia with every bite of these delectable scallops. So, gather your ingredients, fire up your stove, and let's embark on this tantalizing journey together.
Let's cook with our recipes!
ZESTY POLYNESIAN SCALLOPS
This Polynesian dish is reminscent of the uniquely tropical cuisines of Hawaii and New Zealand. It's a very easy dish to prepare, and it makes a very elegant dinner, especially paired with a dry white wine or a tropical orange-mango blend fruit juice. But remember to always take care not to overcook scallops or they will become tough. As soon as they lose their translucence and turn opaque, they are done.
Provided by Northwestgal
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Broil the scallops for 4 minutes, then turn and broil 2 more minutes.
- In a large saucepan, sauté the chopped onion in the olive oil until tender. Add the sliced mushrooms, bell pepper strips, and chopped tomato; cook until all the vegetables are heated through.
- Arranged the sautéed vegetables on a platter. Top with the broiled scallops. Layer the avacado slices on top of the scallops, then spread mango salsa over the the avacado slices. Top with sour cream, and garnish with green onion slices.
POLYNESIAN SCALLOPS
Appetizer from Simply Seafood by Vicki Emmons. This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks. It is served with warmed cutney as a dipping sauce.
Provided by Oolala
Categories Coconut
Time 30m
Yield 2-4 dozen appetizers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut scallops in half or quarters depending upon size.
- Dry with paper towels.
- Dredge in flour, dip in beaten egg, then roll in coconut.
- Let dry on waxed paper in the refrigerator for 10-15 minutes.
- While scallops are drying, heat chutney and butter in a small saucepan over low heat until butter is melted and mixture is heated through. Keep warm.
- In a deep skillet, heat 2 inches of oil to 375 degrees F. and fry the scallops a few at a time, until coconut is browned lightly, about 1 1/2 minutes.
- Drain on paper towels and keep warm until all are done.
- Serve on wooden toothpicks with warmed chutney sauce.
Nutrition Facts : Calories 153, Fat 11.4, SaturatedFat 8.7, Cholesterol 40.3, Sodium 98.1, Carbohydrate 5.4, Fiber 1.8, Sugar 0.8, Protein 7.9
Tips:
- Use large, dry scallops for the best results. - Make sure the scallops are well-seasoned before cooking. - Pan-sear the scallops in a hot skillet until they are golden brown and cooked through. - Don't overcrowd the skillet when pan-searing the scallops, or they will not cook evenly. - Serve the scallops immediately with your favorite dipping sauce.Conclusion:
Polynesian scallops are a delicious and easy-to-make seafood dish that is perfect for a special occasion or a weeknight dinner. The scallops are pan-seared until golden brown and cooked through, then served with a sweet and tangy Polynesian sauce. This dish is sure to please everyone at your table!
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