Shrimp and Scallop with Mango Salad

Name: Shrimp and Scallop with Mango Salad
Total time: 9900 s
Yield: 2 Main servings
Cuisine: American
Ingredients: 1 bottle clam juice; 8 oz sea scallops sliced to bite-size; 8 oz 20 count shrimp shelled and cut in thirds; 2 large mangoes; 1 ⁄2 red bell pepper cut into one-quarter inch dice-about three-quarter of a cup; 1 ⁄8 jalapeno pepper, seeded, minced, or to taste; 1 tsp lime zest.; Fresh lime from 1/2 squeezed lime; 1/4 tsp freeze-dry mint or large pinch of dried; 3 tbs olive oil; salt and pepper; Lime wedges

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Paul Rybak @cook_24799189

Western NC Mountains

From a shellfish book I had years ago, I don't remember the name

Ingredients

45 minutes preparing, 1/2 hour+ chilling.

2 Main servings

1 bottleclam juice
8 ozsea scallops sliced to bite-size
8 oz20 count shrimp shelled and cut in thirds
2large mangoes
1⁄2 red bell pepper cut into one-quarter inch dice-about three-quarter of a cup
1⁄8 jalapeno pepper, seeded, minced, or to taste
1 tsplime zest.
Fresh lime from 1/2 squeezed lime
1/4 tspfreeze-dry mint or large pinch of dried
3 tbsolive oil
salt and pepper
Lime wedges

Cooking Instructions

45 minutes preparing, 1/2 hour+ chilling.

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

Place Mango half on the plate an spoon Shrimp/Scallop mixture next to it.
7

Serve with lime wedges and a Riesling Wine.

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Written by

Paul Rybak @cook_24799189

on July 04, 2020 16:57

Western NC Mountains

Retired at age 55 and enjoying the mountains. I'm now 72, married for 50 years. :) I love to cook but I don't care if ingredients are Organic nor GMO, Gluten-free, low calorie, or low Cholesterol! And Never use low/no-Fat as I enjoy good food. I never take procedural pictures as most cooks know how to boil water and stir sauces.

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