Texan Heartland Recipe
Mango Habanero Scallops & Veggie Sauté
- Servings
- 4
- Prep Time
- Cook Time
Succulent scallops meet crisp, colorful vegetables in this vibrant sauté, finished with Texan Heartland’s Honey Ginger Mango Habanero Hot Sauce. The tropical sweetness of mango, the warmth of ginger, and a touch of habanero heat create a sweet-heat balance that feels gourmet yet approachable. Perfect for weeknight dinners or a special seafood occasion.
Ingredients
- 1 lb large sea scallops, patted dry
- 2 tablespoons olive oil (divided)
- 1 red bell pepper, sliced into strips
- 1 cup snap peas (or snow peas)
- 1 small zucchini, sliced into half-moons
- 2 green onions, sliced
- ½ cup Texan Heartland Honey Ginger Mango Habanero Hot Sauce
- Salt and pepper, to taste
- Cooked jasmine rice, for serving
Directions
- Prepare scallops: Pat scallops dry with paper towels. Season lightly with salt and pepper.
- Sear scallops: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add scallops and sear 2 minutes per side until golden brown. Remove and set aside.
- Cook vegetables: In the same skillet, add remaining olive oil. Stir-fry bell pepper, snap peas, and zucchini for 3–4 minutes until tender-crisp.
- Add sauce: Stir in Texan Heartland Honey Ginger Mango Habanero Hot Sauce. Toss vegetables to coat.
- Finish with scallops: Return scallops to skillet, gently spooning sauce over them. Cook 1 more minute to heat through.
- Serve: Plate over jasmine rice, garnish with green onions, and serve hot.
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