Pan-Seared Shrimps and Scallops with Mango Salsa

These Pan-Seared Scallops and Shrimps with a Mango Salsa is a versatile seafood entree that can be served all year-round. The mango salsa that is paired with the dish is just as easy to put together and very appealing to everyone who tries it. This was inspired by a recipe of Chef Bryan Muzik. Serves 2 as an appetizer, side or main dish.

Cook Time16

Total Time16

Course: Dinner, Lunch, Seafood

Cuisine: American, Asian, Filipino

Keyword: Pan-Seared Shrimps Scallops Mango Salsa

Servings: people

Calories: 131kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Medium-sized skillet: 10-inches

Ingredients

2 Tablespoons vegetable oil
2 cloves garlic finely minced
1 whole medium-sized onion chopped
1/2 pound fresh scallops
1/2 pound fresh shrimps peeled, heads and tails removed
1 Tablespoon calamansi juice or use lemon
1 Tablespoon white wine
1 teaspoon salt
1 teaspoon freshly-ground black pepper powder
3 slices fresh pineapple cubed, for salsa
2 whole fresh ripe mangoes pitted, cubed
1 whole large tomato cubed
1 whole medium-sized red onion chopped
1 Tablespoon patis (fish sauce) fish sauce
for serving: cooked rice

Instructions

In a medium-sized skillet, over medium to high heat, place the oil . When heated up, add the garlic and the onions. Add the scallops and cook for about 8 minutes till edges look seared.
Add the shrimps to the pan and cook alongside the scallops. Sprinkle the calamansi (or lemon) juice. Pour the white wine. Season with salt and black pepper. This cooks in about 6 minutes.
In a separate salad bowl, mix the ingredients for the side salsa: mango, pineapple, tomatoes, red onion, and patis (fish sauce).
Once cooked, place the scallops and shrimps on top of the salsa on a serving platter. Serve warm with a plate of steamy, jasmine rice.
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Nutrition