Mexican Seafood Saute with Avocado-Mango Salsa

Courtesy of Bon Appetit

So, i know this is called "Seafood Saute" but I just made this with shrimp since my grocery store was plumb out of scallops. but scallops would rock this dish too, and do what you will! It's your taco after all.

Ingredients for the Salsa

1 mango, peeled, pitted, diced (about 1.5 cups)
1 large avocado, peeled, pitted, diced
1 large shallot, chopped
1 jalapeno chile, seeded, finely chopped
2 tablespoons finely chopped fresh mint
one lime's worth of juice (and more if you want, like I did, because I adore lime)

Ingredients for Seafood Taco

1/2 cup chopped shallots (about 2 medium shallots)
1/4 cup fresh lime juice
1/4 cup tequila (we omitted this because I didn't feel like spending the cash and it was STILL amazing, but your choice)
2 garlic cloves, finely chopped
2 teaspoons cumin
1/2 cup plus 4 tablespoons olive oil, divided
1.5 pounds uncooked jumbo shrimp, peeled, deveined (so for the 2 of us, we used a little less than 3/4 of a pound, and was plenty...totally up to you)
1 pound sea scallops, side muscles removed (totally optional, but it would be fun to try it next time)
12 green onions, thinly sliced


For Salsa: Mix all ingredients in a medium bowl. Season to taste with salt. Cover and chill.

For Seafood Saute: Whisk first 5 ingredients in a small bowl to blend. Gradually whisk in 1/2 cup oliv oil. Season marinade to taste with salt and pepper.

Place shrimp in large resealable plastic bag. Place scallops (if you choose to make this too) 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, reserving the marinade. Pat scallops dry. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add scallops to skillet and saute until beginning to brown, about 1.5 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimip and green onions, saute until shrimp are almost opaque in the center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add the reserved marinade and simmer until seafood is cooked through and the mixture is thoroughly heated, about 2 minutes. Transfer to large shallow bowl, garnish with lime slices if you want to be fancy about it. Serve with the mango salsa.


Like I said, you don't need to make the scallops, and it will completely cut your time and effort in half. The shrimp alone are super amazing with this recipe.