Seafood SautÉ With Avocado Mango Salsa Recipes
MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA
Provided by Jill Silverman Hough
Categories Tequila Sauté High Fiber Cinco de Mayo Dinner Mango Avocado Summer Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For salsa:
- 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:
- 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.
- 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.
- Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
- 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:
- Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.
MEXICAN SEAFOOD SAUTÉ WITH AVOCADO-MANGO SALSA
Steps:
- SALSA: Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled. SEAFOOD: 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. Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about ½ cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour. Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside. Pat scallops dry. Heat 2 Tbsp oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 1½ minutes per side. Transfer to large bowl. Add remaining 2 Tbsp 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.
MEXICAN SEAFOOD SAUTÉ WITH AVOCADO-MANGO SALSA
Steps:
- salsa Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled. seafood 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. 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. Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside. 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 1 1/2 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.
MEXICAN SEAFOOD SAUTE WITH AVOCADO-MANGO SALSA
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.
Provided by Manami
Categories Mango
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION FOR SALSA:.
- Mix all ingredients in medium bowl.
- Season to taste with salt.
- Cover and chill.
- * DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- SEAFOOD PREPARATION:.
- 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.
- 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.
- Drain shrimp and scallops; pour marinade into small saucepan.
- Bring marinade to boil; set aside.
- 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.
- **Serve with roasted corn on the cob as well as roasted pepper with Italian dressing, the tortillas and the Mexican beer.
Nutrition Facts : Calories 611.3, Fat 31.2, SaturatedFat 4.5, Cholesterol 296.3, Sodium 453.4, Carbohydrate 27.9, Fiber 6.7, Sugar 9.7, Protein 56.9
SEAFOOD SAUTÉ WITH AVOCADO-MANGO SALSA
Number Of Ingredients 17
Steps:
- For salsa: 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: 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. 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 15 minutes and up to 30 minutes. Do not let seafood turn opaque Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside. 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 11/2 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. Do not overcook. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
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