A light summer appetizer of Shrimp, Scallops, and Mango Salsa paired with a dry style South African Chenin Blanc for a delightfully mouthwatering pairing.
Cuisine American, Caribbean, Seafood
Keyword Shrimp, Scallops, and Mango Salsa
Servings 2as an appetizer
Author adapted from Martha Stewart and Eating Well Magazine
6largeshrimp, peeled and deveined, but leave tail on
1/2tablespoonextra virgin olive oil
salt and pepper
6dry packedscallops, remove small side muscle
2teaspoonsextra virgin olive
salt and pepper
1mango, peeled, pitted and cut into 1/4-inch pieces (about 2 cups)
1/2 +cup fresh cilantro, choppedextra cilantro leaves for garnishing
1-1/2tablespoonfresh lime juice
1smalljalapeno, finely chopped
1/4cupred bell pepper, finely chopped
kosher salt to taste
1scallion, thinly sliced
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.
Season the scallops with salt and pepper.
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.
Combine all the ingredients in a medium bowl.
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.