Mexican Seafood Sauté with Avocado-Mango Salsa

Name: Mexican Seafood Sauté with Avocado-Mango Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 large avocado, peeled, pitted, diced; 2 Tbsps finely chopped fresh mint; 2 garlic cloves, pressed; 12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups); 2 teaspoons ground cumin; 2 Tbsps jalapeño chile, seeded, finely chopped (about; 680 grams uncooked jumbo shrimp, peeled, deveined; 1 slice Lime; 59 milliliters fresh lime juice; 355 milliliters mango, peeled, pitted, diced (about; 79 milliliters olive oil, divided; 454 grams sea scallops, side muscles removed; 59 milliliters large shallot, chopped (about; 79 milliliters chopped shallots (about 2 medium); 59 milliliters tequila

You can never have too many main course recipes, so give Mexican Seafood Sauté with Avocado-Mango Salsan a try. This recipe serves 6. One serving contains 338 calories, 25g of protein, and 19g of fat. This recipe is typical of Mexican cuisine. Head to the store and pick up mango, mint, lime juice, and a few other things to make it today. To use up the tequila you could follow this main course with the Tequila-Lime Sugar Cookies as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

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Salt

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Bowl

Whisk first 5 ingredients insmall bowl to blend. Gradually whisk in 1/3cup olive oil. Season marinade to taste withsalt and pepper.

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Olive Oil

Marinade

Pepper

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Whisk

Bowl

Place shrimp in large resealableplastic bag.

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Shrimp

Place scallops in another largeresealable plastic bag.

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Scallops

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Ziploc Bags

Pour marinade intobags, dividing equally (about 1/2 cup each).Seal bags; turn to coat. Chill at least 30minutes and up to 1 hour.

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Marinade

Drain shrimp and scallops; pourmarinade into small saucepan. Bringmarinade to boil; set aside.

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Scallops

Shrimp

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Sauce Pan

Pat scallops dry.

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Scallops

Heat 2 tablespoonsoil in heavy large skillet over medium-highheat.

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Frying Pan

Add scallops to skillet and sauté untilbeginning to brown, about 11/2 minutes perside.

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Scallops

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Frying Pan

Transfer to large bowl.

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Bowl

Add remaining2 tablespoons oil to skillet.

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Cooking Oil

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Frying Pan

Add shrimpand green onions; sauté until shrimp arealmost opaque in center, stirring often,about 3 minutes. Return scallops with anyaccumulated juices to skillet.

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Green Onions

Scallops

Shrimp

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Frying Pan

Add boiledmarinade. Simmer until seafood is just opaquein center and mixture is heated through, 1 to2 minutes.

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Seafood

Transfer to large shallow bowl.

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Bowl

Garnish with lime slices.

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Lime Slice

Serve with salsa.

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Salsa

Mexican beer is a naturalmatch for this menu. We like Bohemia ($8per six-pack) because it’s refreshing, crisp,and slightly spicy.

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Beer

Equipment

Ingredients

Servings:

1large

avocado, peeled, pitted, diced 2Tbsps

finely chopped fresh mint 2

garlic cloves, pressed 12

green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)2teaspoons

ground cumin 2Tbsps

jalapeño chile, seeded, finely chopped (about 680grams

uncooked jumbo shrimp, peeled, deveined 1slice

Lime 59milliliters

fresh lime juice 355milliliters

mango, peeled, pitted, diced (about 79milliliters

olive oil, divided 454grams

sea scallops, side muscles removed 59milliliters

large shallot, chopped (about 79milliliters

chopped shallots (about 2 medium)59milliliters

tequila

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.