Mexican Seafood Sauté With Avocado-Mango Salsa Recipe

Name: Mexican Seafood Sauté With Avocado-Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 finely chopped fresh mint; 2 tablespoons fresh lime juice; seafood; 1/3 cup chopped shallots (about 2 medium); 1/4 cup fresh lime juice; 1/4 cup tequila; 2 garlic cloves, pressed; 2 teaspoons ground cumin; 1/3 cup plus 4 tablespoons olive oil, divided; 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined; 1 pound sea scallops, side muscles removed; 12 green onions

Servings: persons

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 finely chopped fresh mint
2 tablespoons fresh lime juice
seafood
1/3 cup chopped shallots (about 2 medium)
1/4 cup fresh lime juice
1/4 cup tequila
2 garlic cloves, pressed
2 teaspoons ground cumin
1/3 cup plus 4 tablespoons olive oil, divided
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
1 pound sea scallops, side muscles removed
12 green onions

1
salsa
2
Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled.
3
seafood
4
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
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.
6
Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
7
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 1 1/2 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.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Mexican Seafood Sauté With Avocado-Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Seafood Sauté With Avocado-Mango Salsa

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