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Pan-Seared Shrimp and Scallops with Mango and Corn Salsa

March 3, 2010

The truth is that I don’t make seafood all that often. I love it, and when I do make a great dish I always wonder why I don’t prepare seafood more often. Well, tonight underscores that questions once again. This spicy, sweet, and tropical seafood dish is an excellent meal, served along some crusty (garlicky) bread and a nice dry white wine.

Let me know what you think!

Pan-Seared Shrimp and Scallops with Mango and Corn Salsa

For the Mango and Corn Salsa:
1 ear white corn, cut off the cob
1 mango, peeled and minced
1 small shallot or 2 T. red onion, minced
1 small clove of garlic, minced
Zest of 1 lime, minced
Juice of 1 lime
1 T. white wine vinegar
1 t. honey
Kosher salt and pepper to taste

For the Pan-Seared Shrimp and Scallops:
6 medium-to-large shrimp, peeled and de-veined
6 large sea scallops
Smoked (or sweet) paprika
Dried red pepper flakes
Kosher salt and pepper to taste

  • Heat 1 t. of vegetable or peanut oil in a small skillet over medium-high heat
  • Just when the oil begins to smoke, add corn and a pinch of kosher salt.
  • After 20-30 seconds, the corn should begin to take on some color. Toss the corn vigorously in the pan and continue to saute for 60-90 seconds more, until the corn is tender. Transfer to a small bowl.
  • Add all the rest of the salsa ingredients to the bowl and mix well. Set aside.
  • Salt and pepper shrimp and scallops, separately.
  • In a heavy skillet, heat a small amount of oil, about 1 tablespoon, over medium heat.
  • Add two dashes of paprika and a dash (or more) of red pepper flakes. Don’t go overboard here, but the exact proportions are clearly not so important.
  • When the oil is hot, add the shrimp and saute for 60-90 seconds on one side, until the shrimp are turning pink and a nice crust forms on the bottom.
  • Turn over and cook for another 60 seconds. Remove to a small bowl and cover with foil.
  • Clean the pan out and add new, clean oil.
  • When the oil is very hot — almost smoking — add the scallops and sear for 90 seconds.
  • Turn over and cook for 60 seconds more. The scallops should have a nice crust on both sides and be translucent in the center.
  • Serve.

My suggestion is to lay a small bed of lettuce on a place and place the shrimp and scallops around the edge of the greens. Place a nice pile of the salsa in the center. Enjoy!

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2 comments

  1. It worries me that we are both on a scallop kick. Well I was before my two week cooking hiatus. How is it that we’re always cooking the same things?


  2. I performed a google image search for scallops because I forgot what they looked like pre-evisceration and the picture from your blog was the first result. Thanks, big brother Google(?)



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