Mexican Seafood Sauté with Avocado-Mango Salsa
A vibrant seafood dish combining succulent shrimp and scallops in a tequila-lime marinade, served with a fresh avocado-mango salsa. This Mexican-inspired dish perfectly balances sweet, spicy, and citrus flavors.
Ingredients
- •1 whole mango
- •1 large avocado
- •1 large shallot
- •1 whole jalapeño chile
- •2 tablespoons fresh mint
- •2 tablespoons lime juice
- •⅓ cup shallots
- •¼ cup lime juice
- •¼ cup tequila
- •2 cloves garlic
- •2 teaspoons ground cumin
- •⅓ cup olive oil
- •1½ pounds jumbo shrimp
- •1 pound sea scallops
- •12 whole green onions
- •1 to taste lime slices
Cooking Instructions
- 1.
Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
10 min
- 2.
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
5 min
- 3.
Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
30 min
- 4.
Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
5 min
- 5.
Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
15 min
- 6.
Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.
