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Mango Chili Sea Scallops Stir-Fry

Fancy up your mid-week menu and dig into a bowl of Mango Chili Sea Scallops Stir Fry with a side of vegetables and rice noodles.
Course Main Course
Cuisine Seafood
Keyword scallops
Prep Time 10 minutes
Cook Time 10 minutes
Marinate 1 hour
Total Time 20 minutes
Servings 4
Author i sugar coat it!

Ingredients

For the sauce:

  • .5 cup mango puree
  • .5 cup chili sauce
  • 1 clove garlic crushed
  • 1 shallot chopped
  • honey or maple syrup to taste
  • sea salt and freshly ground pepper to taste

For the scallops:

  • 3-4 scallops per person
  • ¼ cup sauce from above
  • sprig thyme

For the stir-fry:

  • 1 small onion evenly sliced
  • 2 cloves garlic
  • sprig thyme
  • 1 small head of broccoli roughly chopped
  • 1 large carrot thinly sliced, length-wise
  • handful angel hair rice noodles
  • as needed sauce

Instructions

Make the sauce (at least one day ahead for maximum flavour):

  • Blend all the ingredients in a food processor, or with an immersion blender. Adjust seasoning and sweetener to taste. You can process until smooth or leave a little chunky. I prefer the latter.

Prepare the scallops:

  • Add scallops to a freezer bag or air-tight container. Toss with sauce and thyme and refrigerate for an hour. Or, you can cook sous vide for 20 minutes at 52C.

Bring it all together:

  • Heat a wok or skillet and some oil. Add onion, garlic and thyme and sauté. Add broccoli and carrot and cook for 3-4 minutes until tender, but crisp. Toss in the scallops and a couple tablespoons of sauce and cook for a couple minutes. Toss in the noodles, previously soaked in boiling water. Serve and enjoy!!