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Nutrition Facts
Serving Size 1 (525g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup tequila
Calories 611
Calories from Fat 280		(45%)
Amount Per Serving		%DV
	Total Fat 31.2g	47%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 19.7g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 296mg		98%
Sodium 453mg		18%
Potassium 1311mg		37%
Total Carbohydrate 27.9g		9%
	Dietary Fiber 6.7g	26%
	Sugars 9.7g
Protein 56.9g		113%
detailed view... how is this calculated?

Mexican Seafood Saute With Avocado-Mango Salsa

Recipe #371851 | 55 min | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
May 13, 2009

Sauteed scallops and shrimp are paired with a vibrant sweet-savory salsa, gives this dish s WOW factor! Serve with warms corn or flour tortillas and a good Mexican beer! Bohemia beer is crisp and slightly spicy ($8 per six-pack) Bon Appetit Magazine, June 2009 edition. Havem't accounted for waiting time of 30 minutes to an hour.

SERVES 4 -6 (change servings and units)

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 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 (white and pale green parts only, about 1 1/2 cups)
lime slice

Directions

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.