Shrimp and Scallop with Mango Salad
Shrimp and Scallop with Mango Salad

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, shrimp and scallop with mango salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Shrimp and Scallop with Mango Salad is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Shrimp and Scallop with Mango Salad is something that I’ve loved my entire life. They’re fine and they look fantastic.

Shrimp and Scallop with Mango Salad From a shellfish book I had years ago, I don't remember the name. In a separate salad bowl, mix the ingredients for the side salsa: mango, pineapple, tomatoes, red onion, and patis (fish sauce). Drain water and allow scallops to cool to room temperature.

To begin with this particular recipe, we must first prepare a few components. You can have shrimp and scallop with mango salad using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Shrimp and Scallop with Mango Salad:
  1. Get 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. Take 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. Get 1/4 tsp freeze-dry mint or large pinch of dried
  10. Make ready 3 tbs olive oil
  11. Take salt and pepper
  12. Get Lime wedges

In a small bowl, combine oil and jerk seasoning. Place on salads; drizzle with dressing. Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat.

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. 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.
  7. Place Mango half on the plate an spoon Shrimp/Scallop mixture next to it.
  8. Serve with lime wedges and a Riesling Wine.

Melissa Clark Sauteed Scallops with Brown Butter, Rosemary and Preserved Lemon. Bring a pot of salted water to boil. A simple mango salad topped with two perfectly seasoned and seared scallops made an ideal appetizer for two tonight. When mangos are in season, I love to add them to salads, like this Strawberry-Mango Arugula Salad. I'm inspired to use them in different dishes, like this Mango Chicken, or Slow Cooker Thai Mango Chicken, or these Thai Chicken Lettuce Wraps.

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