Back to top Shop by AISLE

The Cook Book

Sea scallops with curried mango grille sauce

Healthy, Fast & Fancy, recipe with an oriental twist

Total time
15 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 12 Sea Scallops
  • 4 Tablespoons White Flour
  • 2 Tablespoons Olive Oil
  • 1 Stonewall Kitchen Curried Mango Grille Sauce can substitute with another asian, good grille / BBQ sauce
  • 1 Pinch Sea Salt
  • 1 Pinch Black Pepper
  • Dust scallops lightly with flour. In a non stick skillet, add 1 tablespoon olive oil on high heat.
  • Add 4 scallops at a time and sear for 1 minute per side, till a golden brown crust forms. (If the scallops are very large, sear them for up to 2 minutes per side, or until brown). Repeat.
  • Add a dollop of Stonewall Kitchen Curried Mango Grille sauce on each scallop and salt and pepper to taste.
  • Serve on a bed of greens.
  • Cook’s tip: Take care not to overcook scallops as they will become rubbery. Serve on a bed of arugula greens [FM1410], seasonal vegetables and dressing [Should put a link to all your salad dressings here] of your choice. (as shown in picture)

BUY THE PRODUCTS Add to Cart (for 4 servings)

This recipe requires:

Need a refill on any of these?