Pan-Seared Shrimps and Scallops with a Mango Salsa
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We were getting walloped with an avalanche of snow here on the east coast as I wrote this. It was already March but the snow storms were relentless. As I watched the heavy snowflakes come down hard outdoors. my thoughts dreamily longed for warmer days, lazy vacations at the beach, summer and fresh seafood. And this is how I rediscovered in my notes the recipe for Pan-Seared Scallops and Shrimps with a Mango Salsa. It was a recipe I learned from a beach vacation not too long ago.
Every year we used to head off to the beaches in south Delaware. From our home, it’s a four- hour drive in the summer. Each time, the beach beckoned, with its whispering waves that calmed us. We would pack our bags, beach chairs, sun block and books. We brought our fun-loving spirits that explored new things on the shore. We left behind our cares and worries for a few days. One day, there was a live cooking demo right on the beach, by a Chef of a local restaurant. With my camera, notebook and eagerness tucked in my beach tote, we headed off to watch. I introduced myself to Chef Bryan Muzik. I carefully observed how Chef Bryan cooked this seafood dish in front of the beach crowd. When we returned home after our vacation, I cooked the scallops and shrimps dish and made the mango salsa to pair with it, adding some ingredients I felt were essential. The fresh flavors of the savory scallops and sweet shrimps were sublime. The sweet-salty salsa concoction of fresh pineapple, mangoes and tomatoes lingered long afterwards. Even on a chilly winter day, this seafood dish tasted just as magical and dreamy as that warm, summer day on the shore.
Pan-Seared Shrimps and Scallops with Mango Salsa
Equipment
- Medium-sized skillet: 10-inches
Ingredients
- 2 Tablespoons vegetable oil
- 2 cloves garlic finely minced
- 1 whole medium-sized onion chopped
- 1/2 pound fresh scallops
- 1/2 pound fresh shrimps peeled, heads and tails removed
- 1 Tablespoon calamansi juice or use lemon
- 1 Tablespoon white wine
- 1 teaspoon salt
- 1 teaspoon freshly-ground black pepper powder
- 3 slices fresh pineapple cubed, for salsa
- 2 whole fresh ripe mangoes pitted, cubed
- 1 whole large tomato cubed
- 1 whole medium-sized red onion chopped
- 1 Tablespoon patis (fish sauce) fish sauce
- for serving: cooked rice
Instructions
- In a medium-sized skillet, over medium to high heat, place the oil . When heated up, add the garlic and the onions. Add the scallops and cook for about 8 minutes till edges look seared.
- Add the shrimps to the pan and cook alongside the scallops. Sprinkle the calamansi (or lemon) juice. Pour the white wine. Season with salt and black pepper. This cooks in about 6 minutes.
- In a separate salad bowl, mix the ingredients for the side salsa: mango, pineapple, tomatoes, red onion, and patis (fish sauce).
- Once cooked, place the scallops and shrimps on top of the salsa on a serving platter. Serve warm with a plate of steamy, jasmine rice.
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Nutrition
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
