Shrimp and Scallop with Mango Salad

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, shrimp and scallop with mango salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Shrimp and Scallop with Mango Salad is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Shrimp and Scallop with Mango Salad is something which I’ve loved my entire life.

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

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

In a separate salad bowl, mix the ingredients for the side salsa: mango, pineapple, tomatoes, red onion, and patis (fish sauce). Once cooked, place the scallops and shrimps on top of the salsa on a serving platter. Serve warm with a plate of steamy, jasmine rice. 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.

Serve warm with a plate of steamy, jasmine rice. 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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