seafood sauté & mango-avocado salsa

recipe serves 6

salsa

• 1 mango, peeled, pitted and diced
• 1 large avocado, peeled, pitted and diced
• 1 shallot, chopped
• 1 jalapeño, seeded and finely chopped
• 2 tbsp chopped fresh mint
• 2 tbsp fresh lime juice

Make up to 2 hours ahead.

Mix ingredients in large bowl, season with salt and pepper to taste. Cover and refrigerate.

seafood marinade

• 2 medium shallots, chopped
• 1/4 cup fresh lime juice
• 1/4 cup tequila
• 2 garlic cloves, pressed
• 2 tsp ground cumin

Whisk ingredients with 1/3 cup olive oil,

season with salt & pepper.

• 1.5 lbs uncooked jumbo shrimp, peeled
• 1 lb sea scallops, side muscles removed
• 12 green onions, white and pale green parts only

Refrigerate seafood in separate gallon size bags, evenly distributing marinate between them for 30 minutes to an hour. Drain marinade into saucepan and bring to boil, set aside. Pat scallops dry and heat 2 tbls oil in large skillet, medium high heat. Add scallops and sauté 1.5 minutes per side, or until slightly brown. Transfer to large bowl. Add 2 more tbls oil, shrimp and green onions. Stir often for about 3 minutes, shrimp should be almost opaque in center. Return scallops with any accumulated juices to skillet along with boiling marinade and simmer for 1 to 2 minutes to finish cooking the seafood.

Serve seafood sauté with salsa, corn tortillas and lime wedges.

Mexican beer pairs nicely.