Sautéed shallots, shrimp and scallops with hints of fresh mint, cilantro, and the perfect heat of jalapeños and LA VICTORIA® SUPREMA® Salsa. Simple to prepare for your next seafood family dinner.
Salsa Seafood Sauté
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- 2 tbsp shallots, finely minced
- 1/4 cup fresh lime juice
- 1/4 cup Tequila
- 2 cloves garlic, finely minced
- 2 tsp ground cumin
- 1/3 cup olive oil
- 1 lb large shrimp, raw, peeled and deveined
- 1 lb sea scallops, side muscles removed
- 4 tbsp olive oil
- 6 green onions, thinly sliced
- Salt and pepper
- For Salsa:
- 1 (16-ounce) jar LA VICTORIA® SUPREMA® Salsa
- 1/2 jalapeño, seeded & finely chopped
- 2 tbsp fresh lime juice
- 1 tbsp fresh mint leaves, finely chopped
- 2 tbsp fresh cilantro leaves, for garnish
- Combine the shallots, lime juice, Tequila, garlic, cumin and 1/3 cup olive oil.
- Add the shrimp and scallops and place the fish in the refrigerator to marinate for up to 30 minutes.
- Make the salsa by combining the LA VICTORIA® SUPREMA® Salsa, jalapeño, lime juice and mint.
- Drain the shrimp and scallops from the marinade and discard the marinade. Pat the seafood dry and season with salt and pepper.
- Heat 2 tablespoons of the olive oil in large skillet over medium-high heat.
- Add the scallops to the pan and sauté until they begin to brown, about 2 minutes per side. Transfer the scallops to a plate and add the remaining 2 tablespoons of olive oil to the pan.
- Add the shrimp and green onions and sauté until the shrimp are almost opaque, stirring often, about 3 minutes.
- Return the scallops to the pan along with the salsa mixture and simmer until the seafood is cooked and the mixture is heated through, about 2 minutes.
- Transfer to large shallow bowl and garnish with cilantro leaves.