Wasabi Crusted Scallops W Ginger Mango Coulis
Elevate your next seafood dinner with these Wasabi Crusted Scallops with Ginger Mango Coulis—a dish that perfectly balances bold flavors and elegant presentation. Large, tender sea scallops are coated in a zesty wasabi and panko breadcrumb crust, then pan-seared to create a delicate golden crunch. Paired with a vibrant ginger mango coulis made with ripe mangoes, fresh ginger, and a splash of citrusy lime and orange juice, this recipe offers a harmonious fusion of heat, sweetness, and tanginess. Ready in just 30 minutes, this sophisticated yet approachable dish is perfect for entertaining or adding a gourmet touch to weeknight meals. Serve with a cilantro garnish for a fresh finish, and impress your guests with this stunning blend of textures and flavors. Keywords: Wasabi Crusted Scallops, Ginger Mango Coulis, seafood dinner, gourmet recipe, seared scallops recipe.
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Recipe Information
Ingredients
- 12 pieces Sea scallops (large, dry-packed)
- 2 teaspoons Wasabi paste
- 1 cup Panko breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 large Fresh mango (peeled and diced)
- 1 teaspoon Fresh ginger (grated)
- 0.25 cup Orange juice
- 1 teaspoon Honey
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro (for garnish, optional)
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. Remove any attached side muscles by gently pulling them off.
In a small bowl, mix the wasabi paste with a teaspoon of water to create a smooth consistency. Brush a thin layer of the wasabi paste onto one side of each scallop.
In a shallow dish, combine the panko breadcrumbs, salt, and black pepper. Press the wasabi-coated side of each scallop into the breadcrumb mixture until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops, breadcrumb-side down, and cook for 2-3 minutes or until the crust is golden brown. Flip the scallops and cook for another 1-2 minutes on the other side. Remove the scallops from the pan and set them aside on a plate.
To make the mango coulis, combine the diced mango, grated ginger, orange juice, honey, and lime juice in a blender or food processor. Blend until smooth and adjust the sweetness or acidity as needed.
Optional: Strain the coulis through a fine-mesh sieve for an extra silky texture.
To serve, spoon a pool of the ginger mango coulis onto each plate and arrange three scallops on top. Garnish with fresh cilantro, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 19.0 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
