Salsa Seafood Sauté

salsa-seafood-saute-recipe

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.

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Salsa Seafood Sauté

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Recipe Ingredients

  • 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

Cooking Directions

  1. Combine the shallots, lime juice, Tequila, garlic, cumin and 1/3 cup olive oil.
  2. Add the shrimp and scallops and place the fish in the refrigerator to marinate for up to 30 minutes.
  3. Make the salsa by combining the LA VICTORIA® SUPREMA® Salsa, jalapeño, lime juice and mint.
  4. Drain the shrimp and scallops from the marinade and discard the marinade. Pat the seafood dry and season with salt and pepper.
  5. Heat 2 tablespoons of the olive oil in large skillet over medium-high heat.
  6. 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.
  7. Add the shrimp and green onions and sauté until the shrimp are almost opaque, stirring often, about 3 minutes.
  8. 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.
  9. Transfer to large shallow bowl and garnish with cilantro leaves.

Nutritional Information

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