Shrimp and Scallop with Mango Salad. In a small bowl, combine oil and jerk seasoning. Mango salsa, recipe below Dry the scallops and shrimp well. Heat the olive oil in a large, non-stick skillet, add the butter and, when it has melted and starts to foam, put the shrimp and scallops in the frying pan.

Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt. Divide the spinach between two plates. You can cook Shrimp and Scallop with Mango Salad using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Shrimp and Scallop with Mango Salad

1. Prepare 1 bottle of clam juice.
2. You need 8 oz of sea scallops sliced to bite-size.
3. You need 8 oz of 20 count shrimp shelled and cut in thirds.
4. Prepare 2 of large mangoes.
5. Prepare 1 of ⁄2 red bell pepper cut into one-quarter inch dice-about three-quarter of a cup.
6. It's 1 of ⁄8 jalapeno pepper, seeded, minced, or to taste.
7. It's 1 tsp of lime zest..
8. Prepare of Fresh lime from 1/2 squeezed lime.
9. It's 1/2 tsp of freeze-dry mint or large pinch of dried.
10. Prepare 3 tbs of olive oil.
11. You need of salt and pepper.
12. It's of Lime wedges.

Place the shrimp over the mangoes. Drizzle dressing over the shrimp and mango. Cut Avocados in half and remove the pit. Scoop out the flesh, leaving a thin shell, chop the flesh and place in a large bowl.

Shrimp and Scallop with Mango Salad instructions

1. Bring clam juice to a boil and add shrimp. Cover, reduce heat and simmer until firm, about 1-2 minutes Remove with a slotted spoon to a bowl..
2. Add scallops and simmer until firm, about 2 minutes. Remove with slotted spoon the the shrimp, cover and refrigerate. Discard liquid..
3. Slice the Mango's in half, remove the seed..
4. With out piercing the skin, score the flesh in a checkered pattern..
5. Turn inside out, save the best two for presentation and cut the others into cubes. Add the cubes to a bowl with the remaining ingredients except lime wedges. Add the shrimp and scallops and stir. Chill for about an hour..
6. Turn inside out, save the best two for presentation and cut the others into cubes. Add the cubes to a bowl with the remaining ingredients except lime wedges. Add the shrimp and scallops and stir. Chill for about an hour..
7. Place Mango half on the plate an spoon Shrimp/Scallop mixture next to it..
8. Serve with lime wedges and a Riesling Wine..

Add shrimp, scallops and remaining ingredients, toss lightly. Bring a pot of salted water to boil. Stir together the onion, tomatoes, lime juice, cilantro, serrano chili, and olive oil in a large bowl. The body of the scallop should start to be totally opaque. Remove from the skillet and keep warm.