Mexican Seafood Sauté with Avocado-Mango Salsa

Ingredients

• •1 whole mango
• •1 large avocado
• •1 large shallot
• •1 whole jalapeño chile
• •2 tablespoons fresh mint
• •2 tablespoons lime juice
• •⅓ cup shallots
• •¼ cup lime juice
• •¼ cup tequila
• •2 cloves garlic
• •2 teaspoons ground cumin
• •⅓ cup olive oil
• •1½ pounds jumbo shrimp
• •1 pound sea scallops
• •12 whole green onions
• •1 to taste lime slices

Cooking Instructions

1. 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.

   10 min

2. 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.

   5 min

3. 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.

   30 min

4. 4.

   Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.

   5 min

5. 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.

   15 min

6. 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.