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Shrimp, Scallops, and Mango Salsa

Shrimp, Scallops, and Mango Salsa

A light summer appetizer of Shrimp, Scallops, and Mango Salsa paired with a dry style South African Chenin Blanc for a delightfully mouthwatering pairing.

Course Appetizer
Cuisine American, Caribbean, Seafood
Keyword Shrimp, Scallops, and Mango Salsa
Servings 2 as an appetizer
Author adapted from Martha Stewart and Eating Well Magazine


Sautéed Shrimp

  • 6 large shrimp, peeled and deveined, but leave tail on
  • 1 clove garlic, minced
  • 1/2 tablespoon extra virgin olive oil
  • salt and pepper

Seared Scallops

  • 6 dry packed scallops, remove small side muscle
  • 2 teaspoons unsalted butter
  • 2 teaspoons extra virgin olive
  • salt and pepper

Mango Salsa

  • 1 mango, peeled, pitted and cut into 1/4-inch pieces (about 2 cups)
  • 1/2 + cup fresh cilantro, chopped extra cilantro leaves for garnishing
  • 1-1/2 tablespoon fresh lime juice
  • 1 small jalapeno, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • kosher salt to taste
  • 1 scallion, thinly sliced


Sautéed Shrimp

  1. In a medium sauté pan over medium heat, add the olive oil. Add the garlic for 30 seconds and then add the shrimp. Sauté for 3-5 minutes or until cooked through, turning the shrimp half way through cooking.

Seared Scallops

  1. Season the scallops with salt and pepper.

  2. In a medium sauté pan over high heat add the olive oil and butter. When the pan is hot and just starting to smoke, gently add the scallops. Make sure they have enough room and are not touching each other. Sear for about 1-1/2 minutes per side, they will be slightly translucent in the center when done.

Mango Salsa

  1. Combine all the ingredients in a medium bowl.

  2. To serve; arrange shrimp and scallops on individual plates or small platter with salsa on the side and wedges of limes. Garnish with cilantro leaves.