Mexican Seafood Sauté with Avocado-Mango Salsa

Name: Mexican Seafood Sauté with Avocado-Mango Salsa
Yield: 6 Servings
Ingredients: 1 mango, peeled, pitted, diced (about 1 1/2 cups); 1 large avocado, peeled, pitted, diced; 1 large shallot, chopped (about 1/4 cup); 1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons); 2 tablespoons finely chopped fresh mint; 2 tablespoons fresh lime juice; 1/3 cup chopped shallots (about 2 medium); 1/4 cup fresh lime juice; 1/4 cup tequila; 2 garlic cloves, pressed; 2 teaspoons ground cumin; 1/3 cup plus 4 tablespoons olive oil, divided; 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined; 1 pound sea scallops, side muscles removed; 12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups); Lime slices

By Diane Rossen WorthingtonPhotography by Gentl Hyers

April 15, 2009

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Recipe notes