Mexican Seafood Saute With Avocado-mango Salsa

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• 1/3 cup chopped shallot (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 lbs uncooked jumbo shrimp, peeled, deveined
• 1 lb sea scallops, side muscles removed
• 12 green onions, thinly sliced ( and pale green parts only, about 1 1/2 cups)
• lime slice

Recipe

• 1 preparation for salsa:.
• 2 mix all ingredients in medium bowl.
• 3 season to taste with salt.
• 4 cover and chill.
• 5 * do ahead: can be made 2 hours ahead. keep chilled.
• 6 seafood preparation:.
• 7 whisk first 5 ingredients in small bowl to blend.
• 8 gradually whisk in 1/3 cup olive oil.
• 9 season marinade to taste with salt and pepper.
• 10 place shrimp in large resealable plastic bag.
• 11 place scallops in another large resealable plastic bag.
• 12 pour marinade into bags, dividing equally (about 1/2 cup each).
• 13 seal bags; turn to coat.
• 14 chill at least 30 minutes and up to 1 hour.
• 15 drain shrimp and scallops; pour marinade into small saucepan.
• 16 bring marinade to boil; set aside.
• 17 pat scallops dry.
• 18 heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• 19 add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side.
• 20 transfer to large bowl.
• 21 add remaining 2 tablespoons oil to skillet.
• 22 add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes.
• 23 return scallops with any accumulated juices to skillet.
• 24 add boiled marinade.
• 25 simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes.
• 26 transfer to large shallow bowl.
• 27 garnish with lime slices & serve with salsa.
• 28 **serve with roasted corn on the cob as well as roasted pepper with italian dressing, the tortillas and the mexican beer.