Mexican Seafood Sauté With Avocado-Mango Salsa
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
43
Spice
42
Sweetness
58
Sourness
43
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
1 large
Avocado (peeled, pitted, diced)1 large
Shallot (chopped about 1/4 cup)2 tbsps
Mint (finely chopped fresh)1 cup
Lime Juice (fresh)1 cup
Tequila2 tsps
Ground CuminDirections:
1
For salsa: Mix all ingredients in medium bowl
2
Season to taste with salt
3
Cover and chill
4
DO AHEAD: Can be made 2 hours ahead
5
Keep chilled
6
Mix all ingredients in medium bowl
7
Season to taste with salt
8
Cover and chill
9
DO AHEAD: Can be made 2 hours ahead
10
Keep chilled
11
For seafood: Whisk first 5 ingredients in small bowl to blend
12
Gradually whisk in 1/3 cup olive oil
13
Season marinade to taste with salt and pepper
14
Place shrimp in large resealable plastic bag
15
Place scallops in another large resealable plastic bag
16
Pour marinade into bags, dividing equally (about 1/2 cup each)
17
Seal bags; turn to coat
18
Chill at least 30 minutes and up to 1 hour
19
Drain shrimp and scallops; pour marinade into small saucepan
20
Bring marinade to boil; set aside
21
Pat scallops dry
22
Heat 2 tablespoons oil in heavy large skillet over medium-high heat
23
Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side
24
Transfer to large bowl
25
Add remaining 2 tablespoons oil to skillet
26
Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes
27
Return scallops with any accumulated juices to skillet
28
Add boiled marinade
29
Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes
30
Transfer to large shallow bowl
31
Garnish with lime slices
32
Serve with salsa
33
Whisk first 5 ingredients in small bowl to blend
34
Gradually whisk in 1/3 cup olive oil
35
Season marinade to taste with salt and pepper
36
Place shrimp in large resealable plastic bag
37
Place scallops in another large resealable plastic bag
38
Pour marinade into bags, dividing equally (about 1/2 cup each)
39
Seal bags; turn to coat
40
Chill at least 30 minutes and up to 1 hour
41
Drain shrimp and scallops; pour marinade into small saucepan
42
Bring marinade to boil; set aside
43
Pat scallops dry
44
Heat 2 tablespoons oil in heavy large skillet over medium-high heat
45
Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side
46
Transfer to large bowl
47
Add remaining 2 tablespoons oil to skillet
48
Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes
49
Return scallops with any accumulated juices to skillet
50
Add boiled marinade
51
Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes
52
Transfer to large shallow bowl
53
Garnish with lime slices
54
Serve with salsa
55
What to drink: Mexican beer is a natural match for this menu
56
We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy
57
Mexican beer is a natural match for this menu
58
We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy