- 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
- Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
- Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
- Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
- Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
- Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.