Mexican Seafood Saut? with Avocado-mango Salsa

Ready in 45 minutes

In this impressive main course, saut?ed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas.

Top-ranked recipe named "Mexican Seafood Saut? with Avocado-mango Salsa"

5 avg, 2 review(s) 100% would make again

Ingredients

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Salsa:
1 mango; peeled, pitted, diced (about 1 1/2 cups)
1 large avocado; peeled, pitted, diced
1 large shallot; chopped (about 1/4 cup)
1 jalapeno chile; seeded, finely chopped (about 1 1/2 tablespoons)
2 tablespoons fresh mint; finely chopped
2 tablespoons Fresh lime juice
Seafood:
1/3 cup shallots; chopped (about 2 medium)
1/4 cup Fresh lime juice
1/4 cup tequila
2 cloves garlic; pressed
2 teaspoons Ground cumin
1/3 cup olive oil; divided plus 4 tablespoons
1 1/2 lbs uncooked jumbo shrimp; peeled, deveined
1 pound sea scallops; side muscles removed
12 green onions; thinly sliced (white and pale green parts only; about 1 1/2 cup
1 Lime; sliced

Original recipe makes 6

Servings  

Preparation

For salsa:

Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.

For seafood:

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.

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.

Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.

Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and saute 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; saute 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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 430 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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That's so good!!! Oh how o love to eat this
Deya 2 years ago
[I posted this recipe.]
mraguirre22 4 years ago
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