~ Serving American home cooking on the Upper West Side Since 1981 ~

Sea Scallops with Mango Lime Coulis

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Mango Coulis Scallop Dish with Mango Lime Coulis

Ingredients

  • 1 ripe mango
  • 1 fresh lime
  • ½ cup dry white wine

Preparation

Peel the mango and cut fruit off of seed, puree in a food processor with the wine until smooth.
Use a zester to scrape of the green rind off the lime, then squeeze juice out and add both to mango puree.
Put in nonreactive saucepan and simmer on low heat for 10 minutes.

Vegetable cous cous

Ingredients

  • Couscous
  • Onion
  • Red Pepper
  • Zucchini
  • Olive Oil

Preparation

Boil the water and add to couscous, cover tightly and let it sit at room temperature for 30 minutes.
Dice an onion, a red pepper and a zucchini, sautee in olive oil until tender. Add to couscous, stir and season to taste.

Seared scallops

Ingredients

  • Scallops
  • Flour
  • Salt & Pepper

Preparation

Heat oil in a sautee pan until hot.
Dredge the scallops in flour seasoned with salt & pepper and put them in the hot pan.
Allow scallops to brown before turning once.

Sautéed spinach

Ingredients

  • Clarified butter
  • Spinach
  • Salt & Pepper

Preparation

Heat clarified butter in a sautee pan until hot, add a pinch of salt and pepper and swirl around the pan until you smell the pepper.
Add clean, dried spinach to the pan and toss quickly, cooking until just wilted.

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Sea Scallops with Mango Lime Coulis
Sea Scallops with Mango Lime Coulis
Sea Scallops with a fresh mango lime coulis served with couscous and sautéed spinach.

Prep Time: 30 hours

Cook Time: 20 hours

Instructions:
Peel the mango and cut fruit off of seed, puree in a food processor with the wine until smooth. Use a zester to scrape off the green rind of the lime, then squeeze juice out and add both to mango puree. Put in nonreactive saucepan and simmer on low heat for 10 minutes. For the Couscous boil the water and add to cous cous, cover tightly and let it sit at room temperature for 30 minutes. Dice an onion, a red pepper and a zucchini, sautee in olive oil until tender. Add to couscous, stir and season to taste. Heat oil in a sautee pan until hot. Dredge the scallops in flour seasoned with salt & pepper and put them in the hot pan. Heat clarified butter in a sautee pan until hot, add a pinch of salt and pepper and swirl around the pan until you smell the pepper. Add clean, dried spinach to the pan and toss quickly, cooking until just wilted.

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520 Columbus Ave. (At 85th Street) New York, NY, 10024 ~ (212) 496 0163