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Mango Masala Scallop Skewers

Mango Masala Scallop Skewers

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    40 m
Callisons Fine Foods, recipe developed by Kathy Ca

Callisons Fine Foods, recipe developed by Kathy Ca

Sea scallops alternating with chunks of mango and green onions are threaded onto Callisons Fine Foods Indian Mango Curry Seasoned Skewers and grilled in this tasty entree served with a sweet chili soy sauce.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1093 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  1. Soak skewers in white wine for 10 to 15 minutes.
  2. Trim white end of green onion to 3-inch lengths. Cut the remaining green part into thin slivers for garnish if desired.
  3. Thread onto a skewer in the following order: scallop-white part of green onion-mango, using 1 piece of each. Repeat 1 more time and then add 1 more scallop to secure the mango. Repeat with remaining skewers. Let sit for 10 to 20 minutes in refrigerator.
  4. Lightly brush skewers on each side with salad oil and season to taste with salt and pepper.
  5. Place on a preheated medium-high grill and cook until scallops are just cooked, about 3 to 4 minutes per side.
  6. Garnish with green onion slivers and lime wedges.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kim
19

Kim

4/29/2008

You don't need the seasoned skewers for this recipe to work. Maybe they add some flavor, but we had plenty without them. I soaked plain skewers in wine and sprinkled curry powder on top just for fun. I used a bag of Coleson's Catch frozen scallops and ended up with about 8 skewers of food between the scallops, mango and onions. You could leave off the onions though, because they cook much much faster than the scallops and even burn. I didn't mind that crispiness, but if you'd rather leave them off the skewers and use them as a garnish after it's all cooked that would work as well. I also sprinkled the scallops with curry powder. I didn't have lime juice, so I just used 2 parts sweet thai chile sauce to 1 part reduced sodium soy sauce and tripled the recipe given to make lots of dipping sauce. It was and incredible dinner and this recipe is definitely a keeper!

squawk93
18

squawk93

5/7/2007

Seasoned skewers are amazing! I couldn't imagine what or how they would flavor the scallops and mango until I tried them. They were better than a marinade. The flavor they imparted was deep and subtle at the same time. My advice is to make sure that your grill is pre-heated, and to oil the grill rack instead of the kabobs (or in addition to the kabobs). I had some trouble with sticking, but I fault my technique for that. Oh, and one more thing: The seasoned skewers come in packs of 10. Since this recipe only calls for 4 skewers I opened the package just enough to slide out the 4, then I wrapped the open package in plastic wrap. I don't know if the skewers lose flavor when exposed to the air, but don't want to take any chances.

Saveur
15

Saveur

4/29/2007

These were just terrific. I marinated the scallops in mango juice (used already cut mangos in juice in a jar from the produce isle), soy sauce and ginger. The mango is wonderful on the grill, everyone raved. A nice light summer grill recipe. I did not use the flavored skewers, just didn't have time to find them.

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