Mexican Seafood Sauté with Avocado-Mango Salsa

Ingredients

• 1 large avocado diced pitted peeled
• 2 tablespoons mint leaves fresh finely chopped
• 2  garlic clove pressed
• 12  spring onion thinly sliced (white and pale green parts only;)
• 2 teaspoons ground cumin 
• 1.5 tablespoons jalapeno seeded finely chopped
• 1.5 pounds shrimp deveined uncooked peeled
• 1 slices lime 
• 0.3 cup juice of lime fresh
• 1.5 cups mangos diced pitted peeled
• 0.3 cup olive oil divided
• 1 pound scallops 
• 0.3 cup shallots chopped
• 0.3 cup shallots chopped ( 2 medium)
• 0.3 cup tequila 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• ziploc bags

Directions

1. Mix all ingredients in medium bowl.Season to taste with salt. Cover and chill.DO AHEAD: Can be made 2 hours ahead. Keepchilled.
2. Whisk first 5 ingredients insmall bowl to blend. Gradually whisk in 1/3cup olive oil. Season marinade to taste withsalt and pepper.
3. Place shrimp in large resealableplastic bag.
4. Place scallops in another largeresealable plastic bag.
5. Pour marinade intobags, dividing equally (about 1/2 cup each).Seal bags; turn to coat. Chill at least 30minutes and up to 1 hour.
6. Drain shrimp and scallops; pourmarinade into small saucepan. Bringmarinade to boil; set aside.
7. Pat scallops dry.
8. Heat 2 tablespoonsoil in heavy large skillet over medium-highheat.
9. Add scallops to skillet and sauté untilbeginning to brown, about 11/2 minutes perside.
10. Transfer to large bowl.
11. Add remaining2 tablespoons oil to skillet.
12. Add shrimpand green onions; sauté until shrimp arealmost opaque in center, stirring often,about 3 minutes. Return scallops with anyaccumulated juices to skillet.
13. Add boiledmarinade. Simmer until seafood is just opaquein center and mixture is heated through, 1 to2 minutes.
14. Transfer to large shallow bowl.
15. Garnish with lime slices.
16. Serve with salsa.
17. Mexican beer is a naturalmatch for this menu. We like Bohemia ($8per six-pack) because it’s refreshing, crisp,and slightly spicy.