Name: Mexican Seafood Sauté with Avocado-Mango Salsa
Yield: Makes 6 servings
Ingredients: 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 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons); 2 tablespoons finely chopped fresh mint; 2 tablespoons fresh lime juice; 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, thinly sliced (white and pale green parts only; about 1 1/2 cups); Lime slices

Image may contain Cutlery Fork Food and Bowl

Mexican Seafood Sauté with Avocado-Mango SalsaElinor Carucci

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

Recipe information

Yield
Makes 6 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 jalapeño 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, thinly sliced (white and pale green parts only; about 1 1/2 cups)

Lime slices

Preparation

For salsa:
Step 1
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:
Step 2
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.
Step 3
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.
Step 4
Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
Step 5
Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté 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; sauté 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.
What to drink:
Step 6
Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.

Recipe notes

See Related Recipes and Cooking Tips

23 Ways to Eat and Drink Tequila
You'll lose your mind over these tequila recipes—for drinks and food!
27 Sweet and Savory Mango Recipes
Sweet and deeply aromatic, mangoes are delicious any time of day. Here are our favorite ways to eat them.

Recipe information

Ingredients

Salsa:

Seafood:

Preparation

For salsa:

Step 1

For seafood:

Step 2

Step 3

Step 4

Step 5

What to drink:

Step 6

Recipe notes

23 Ways to Eat and Drink Tequila

27 Sweet and Savory Mango Recipes