Best 5 Wasabi Crusted Scallops W Ginger Mango Coulis Recipes

Indulge in a culinary journey with our tantalizing Wasabi-crusted Scallops, where delicate scallops are enveloped in a crispy, piquant crust of wasabi and Panko breadcrumbs, creating a harmonious balance of flavors. Savor the juicy scallops with their slightly spicy, aromatic coating, perfectly complemented by the refreshing Ginger-Mango Coulis. This vibrant sauce, made from fresh ginger, ripe mango, and a touch of lime, adds a sweet-tart contrast to the richness of the scallops. Elevate your meal with our delectable side dishes: Garlic Butter Asparagus, a classic combination of tender asparagus sautéed in garlic and butter, and Creamy Coconut Rice, a fragrant and creamy rice dish infused with coconut milk, lemongrass, and lime leaves. Prepare to tantalize your taste buds with these exceptional recipes, designed to create a memorable and exquisite dining experience.

Let's cook with our recipes!

WASABI CRUSTED SCALLOPS

Wasabi Crusted Scallops image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
1 cup minced shallot
3 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 tablespoons sesame oil
1 cup plum wine or dry sherry
2 cups lobster stock, fish stock, or chicken stock
20 ounces unsweetened coconut milk
2 tablespoons sweet chile sauce*
3 cups mango puree, or 5 very ripe mangos peeled and pureed
2 limes, juiced
Kosher salt
1/4 cup whole mustard seeds
3 tablespoons coriander seeds
1 tablespoon black peppercorns
3 cups wasabi peas*
Wasabi powder
Kosher salt
12 large sea scallops
Vegetable oil, for searing

Steps:

To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

WASABI CRUSTED SCALLOPS W/ GINGER MANGO COULIS

Wasabi Crusted Scallops W/ Ginger Mango Coulis image

Make and share this Wasabi Crusted Scallops W/ Ginger Mango Coulis recipe from Food.com.

Provided by Piaqua

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
1 cup shallot (minced)
3 tablespoons ginger (minced)
1 tablespoon garlic (minced)
2 tablespoons sesame oil
1 cup dry sherry or 1 cup plum wine
2 cups fish stock or 2 cups chicken stock
20 ounces unsweetened coconut milk
2 tablespoons Thai sweet chili sauce
3 cups mango puree (or 5 very ripe mangoes peeled and pureed)
2 limes, juice of
kosher salt
1/4 cup whole mustard seeds
3 tablespoons coriander seeds
1 tablespoon black peppercorns
3 cups wasabi peas
wasabi powder
kosher salt
12 large sea scallops
vegetable oil, for searing

Steps:

To make the coulis: Heat the canola oil over medium heat in a medium saucepan.
Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.
Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat.
Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides.
Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

SPICY MANGO SCALLOPS

Spicy Mango Scallops image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

WASABI-GINGER CRUSTED SCALLOPS WITH

Wasabi-Ginger Crusted Scallops With image

This is a light, spicy, and sweet Scallop dish perfect for dinner parties. I really love Wasabi and the flavor works well with the tropical fruit salsa.

Provided by Melanie B.

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup pineapple, fresh diced
1 cup mango, fresh diced
1/3 cup cilantro, fresh chopped
3/4 cup red onion, finely diced
3 tablespoons lime juice, fresh squeezed
1 tablespoon orange juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon black pepper
12 large sea scallops
1 teaspoon ginger, fresh minced
1 tablespoon wasabi paste
1 garlic clove, fresh minced
1 teaspoon olive oil
1/8 teaspoon salt
1 cup short-grain rice, cooked and seasoned
2 tablespoons sesame oil

Steps:

Stir together all of the salsa ingredients in a large bowl.
Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold.
Place 1/4 of the salsa mixture around the rice on each plate.
Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl.
Heat a large saute pan to medium-high heat with some olive oil.
Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes.
Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.

WASABI SCALLOPS

Wasabi Scallops image

Wasabi and panko coated scallops served over Asian seaweed salad. After mixing the cream give it a taste to adjust the wasabi to your liking.

Provided by Rita1652

Categories Asian

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
3 teaspoons wasabi powder
1/2 teaspoon soy sauce
1/2 teaspoon honey
1/2 teaspoon ginger juice (fresh ginger grated and squeezed)
2 drops sesame oil
1/4 cup panko breadcrumbs
1 lb dry sea scallops, washed and dried
2 cups wakame seaweed, salad (prepared seaweed salad available in Asain markets or at the Sushi baror make it Seaweed Salad)

Steps:

Preheat oven to 450 degrees.
Lightly oil sheet pan.
Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
Place in oven for 2-3 minutes. Turn on broiler to low.
Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
Serve over seaweed salad with pickled ginger.

Nutrition Facts : Calories 203.3, Fat 8, SaturatedFat 1.1, Cholesterol 41.3, Sodium 378.8, Carbohydrate 11.8, Fiber 0.3, Sugar 2.1, Protein 20.2

Tips:

To ensure the best flavor and texture, use fresh, high-quality scallops.
Make sure the scallops are thoroughly patted dry before coating them in the wasabi crust. This will help the crust adhere better.
Be careful not to overcook the scallops. They should be cooked until just opaque in the center, about 2-3 minutes per side.
If you don't have a kitchen torch, you can sear the scallops in a hot skillet until they are browned on both sides.
The ginger-mango coulis can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Wasabi-crusted scallops with ginger-mango coulis is a delicious and elegant dish that is perfect for a special occasion. The scallops are tender and flavorful, with a crispy wasabi crust. The ginger-mango coulis adds a sweet and tangy flavor that complements the scallops perfectly. This dish is sure to impress your guests!