Thank you Bon Appetit for always producing such delicious meals.
Every time Mark goes to the grocery store he makes some comment surrounding scallops. He loves them. So, when I went to the grocery store yesterday I knew I had to do something with scallops...but they are just so darn expensive. So, I found this great recipe on Bon Appetit that uses both scallops and shrimp! Score!
Here is what the Mr. and I had this evening! Enjoy :)
As the title explains, this meal has two parts. Actually, I made it into three parts. I am just going to share part one and two though. So....here goes!
Part One: the Salsa
Part Two: the Seafood Goodness
Here goes Part One! Get out those ingredients. Here's what you need, friend.
{mango. jalapeno pepper. avocado. shallot. some limes. fresh mint}
{step uno}
dice up the whole thing. there's a better way to dice a mango than how i did it. i wasn't thinking at the time.
here's a how to video on a simple way to dice up a mango. you won't even need a peeler. so great.
{step dos}
{step tres}
the easiest way to seed out the jalapeno - cut jalapeno in half. take a spoon. scrape out the spicy seeds. then slice it vertically and horizontally to dice.
{step cuatro}
you'll end up with around 2 tablespoons
{step cinco}
{step seis}
{step siete}
i added some salt and pepper to taste.
mix everything up and set in the fridge to chill.
it can be in there up to 2 hours before eating.
Part Two!
Even though the chalkboard is oh so fun. I had to give it a rest. Mark was going to be home soon and I needed to get this dinner cooking. So, without the chalkboard, here are the ingredients you need.
2 shallots
2 limes
1/4 cup tequila
2 garlic cloves
2 tsp. ground cumin
olive oil
3/4 lb. shrimp
1/2 lb. sea scallops
green onions
{step uno}
de-vein and peel the shrimp. if you're like me and can't stand the tail, go ahead and take it off.
like that.
all until you get a whole big bowl of your uncooked large shrimp...
set them aside for later
{step dos}
clean those mussels.
oops.
those aren't mussels.
but oh how i love mussels.
clean the scallops.
then, take off the muscle of the scallop
notice that hanging part of the scallop up there?
it's the muscle. you can eat it. but it's tough and chewy.
take it off. use a paring knife to start and then it'll rip right off.
Do this to all of them. I placed mine in a bowl as I did the shrimp.
set on aside.
{step tres}
Marinade making time. All of the following things will be whisked together to make a marinade.
dice up the shallot. you'll want to dice long ways, but not all the way to the end.
then you'll have some love to still hold on to and keep it intact.
then carefully.
carefully.
cut through the shallot as the picture shows.
I did this three times.
the picture shows the middle cut made.
the final cuts makes those dices look amazing.
side note: this is the way to dice onions. it makes life so simple. but, yes. you still cry. onions just have a way of doing that. that's why shallots are fun. they don't make you cry. and they taste so darn good.
squeeze out the lime juice till you have a 1/4 cup.
smash that garlic up. I use a knife and the palm of my head to crush it and then put in a garlic press to do the work. you can always mince it yourself using a knife :)
add in 2 teaspoons of ground cumin.
pour in a 1/4 cup of tequila.
this tequila was a wedding gift to Mark from his sister and brother-in-laws wedding. So, thanks Omar and Joanna for stocking our cabinet with special Mexican Tequila...otherwise, I would have had to go buy some, which I probably wouldn't have done.
And there you have your marinade.
{step cuatro}
take that marinade and pour it into your shrimp and scallop bowl.
mix it around a bit and let it chill in the fridge for 30 - 60 minutes.
{step cinco}
take out the green onions.
discard the darker green part.
slice up the white and pale green part.
set aside.
{step seis}
take out the scallops and shrimp and drain them. you will want the drained mixture to go in a small sauce pan.
put that sauce pan on the stove top and let it boil. once boiling, set it aside.
you'll want the drained and semi dry scallops and shrimp separate and set aside as well. .
{step siete}
heat some olive oil over medium-high heat in a sautee pan. place the scallops in.
keep them in for about 1 1/2 minutes on each side.
they should just be starting to brown.
take them out, juice and all, and set in a bowl to the side.
{step ocho}
drizzle in some more olive oil in the same pan.
over the same medium-high heat.
now toss in the shrimp and the green onions.
stir it around for about 3 minutes.
{step nueve}
put in the scallops and the boiled marinade.
let it simmer for about 3 minutes.
the kitchen is smelling oh so good.
the nueve steps are worth it.
you're ready to plate it up.
unless you just want to eat it out of the pan.
but, trust me.
it's so much better when it's plated.
i threw in a part three by cooking up some buttery, cheesy quesadillas.
it went well and i definitely suggest it.
please don't let the many many steps overwhelm you (i don't know why i put the steps in spanish. i just started to and then didn't go back.) this thing is so easy to make and oh so delicious! we didn't even have any leftovers.
i have a feeling i will make that avocado-mango concoction quite a bit this summer.
any thoughts on what you think it would be good with?
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