Shrimp and Scallop with Mango Salad

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, shrimp and scallop with mango salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Whip Up Our Bush's Black Bean Mango Salsa & You'll Be On Island Time Before You Know It. Bring the Beach to Your Kitchen with Bush's Black Bean Mango Salad. Bring clam juice to a boil and add shrimp. Remove with slotted spoon the the shrimp, cover and refrigerate.

Shrimp and Scallop with Mango Salad is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Shrimp and Scallop with Mango Salad is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook shrimp and scallop with mango salad using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Shrimp and Scallop with Mango Salad:
  1. Take 1 bottle clam juice
  2. Take 8 oz sea scallops sliced to bite-size
  3. Take 8 oz 20 count shrimp shelled and cut in thirds
  4. Take 2 large mangoes
  5. Prepare 1 ⁄2 red bell pepper cut into one-quarter inch dice-about three-quarter of a cup
  6. Prepare 1 ⁄8 jalapeno pepper, seeded, minced, or to taste
  7. Prepare 1 tsp lime zest.
  8. Take Fresh lime from 1⁄2 squeezed lime
  9. Prepare 1⁄4 tsp freeze-dry mint or large pinch of dried
  10. Get 3 tbs olive oil
  11. Prepare salt and pepper
  12. Prepare Lime wedges

Serve warm with a plate of steamy, jasmine rice. Top with mango, avocado, radish, and scallop skewers. Drizzle with reserved dressing, and serve immediately. Unlike a tomato salsa, this mango salsa is more of a chopped salad with mango, cucumber, shallot, Serrano peppers, and cilantro seasoned with lime juice, salt, and pepper.

Steps to make Shrimp and Scallop with Mango Salad:
  1. Bring clam juice to a boil and add shrimp. Cover, reduce heat and simmer until firm, about 1-2 minutes Remove with a slotted spoon to a bowl.
  2. Add scallops and simmer until firm, about 2 minutes. Remove with slotted spoon the the shrimp, cover and refrigerate. Discard liquid.
  3. Slice the Mango's in half, remove the seed.
  4. With out piercing the skin, score the flesh in a checkered pattern.
  5. Turn inside out, save the best two for presentation and cut the others into cubes. Add the cubes to a bowl with the remaining ingredients except lime wedges. Add the shrimp and scallops and stir. Chill for about an hour.
  6. Place Mango half on the plate an spoon Shrimp/Scallop mixture next to it.
  7. Serve with lime wedges and a Riesling Wine.

Drizzle with reserved dressing, and serve immediately. Unlike a tomato salsa, this mango salsa is more of a chopped salad with mango, cucumber, shallot, Serrano peppers, and cilantro seasoned with lime juice, salt, and pepper. With a tropical, sweet flavor and chunky texture, this mango salsa pairs well with protein especially seafood like scallops, shrimp, and fish. In a small bowl, mix all sauce ingredients. Slice salad ingredients and arrange on serving plates.

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