Sprinkle scallops with salt and pepper. Heat oil in large skillet over high heat. Add crushed garlic for extra flavor. Sauté garlic until slightly brown, Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Add Da BOMB gourmet sauce, the last minute of cooking on high heat and toss. Remove skillet from heat. Using tongs, transfer scallops to platter.
Sautéed Mango Tango Shrimp
1 pound shrimp, patted dry
2 tablespoon olive oil
½ cup of Big O’s Mango Tango gourmet sauce
Optional: 3 crushed garlic cloves, sea salt, red pepper flakes
Works well with scallops too!
Toss shrimp with sea salt. Heat oil in wok over moderately high heat until hot but not smoking. Brown garlic (if desired) and infuse oil. Sauté shrimp, stirring, until it just turns pink, 2 to 3 minutes. Add Big O’s Mango Tango gourmet sauce and heat for an additional minute or blacken on high heat. Variations: Salmon or any white fish such as Halibut, Ling Cod, Snapper.
Drizzle remaining sauce over top. Serve over bed of rice or on platter and eat as an appetizer.
Both of the recipes above will work well with Papaya Pineapple Punch as an option for that tropical flavor.
Grilled Papaya Pineapple Chicken Breast
½ cup Big O’s Papaya Pineapple Punch gourmet sauce
2 teaspoons kosher salt
5 tablespoons olive oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)
Special equipment: aluminum roasting pan (if using charcoal)
Prepare grill for direct-heat cooking with medium-hot charcoal.
Oil grill rack, then salt chicken and grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total. Baste with Papaya Pineapple Punch (PPP) gourmet sauce while turning, be careful not to burn.
Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, basting each time with PPP sauce until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving. Drizzle PPP sauce over the top and serve. Variations: Meatballs and Beef or Pork ribs.
Makes 4 servings
Cooks' notes:
• Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes.
• Chicken, rubbed with Big O’s gourmet rubs, can marinate with ¼ cup of sauce (thin sauce with 2 tbls of water and one lemon juice), covered and chilled, up to 4 hours before grilling.
•Marinade keeps, covered and chilled, up to 1 week.
