Mexican Seafood SautÉ With Avocado Mango Salsa

MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA

Steps:

• For salsa:
• Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
• For seafood:
• 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.
• 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.
• Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
• 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.
• What to drink:
• Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.

MEXICAN SEAFOOD SAUTE WITH AVOCADO-MANGO SALSA

Steps:

• PREPARATION FOR SALSA:.
• Mix all ingredients in medium bowl.
• Season to taste with salt.
• Cover and chill.
• * DO AHEAD: Can be made 2 hours ahead. Keep chilled.
• SEAFOOD PREPARATION:.
• 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.
• 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.
• Drain shrimp and scallops; pour marinade into small saucepan.
• Bring marinade to boil; set aside.
• 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.
• **Serve with roasted corn on the cob as well as roasted pepper with Italian dressing, the tortillas and the Mexican beer.

AVOCADO MANGO SALSA

Steps:

• Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.