SCALLOPS & SHRIMP LA MEXICANA

 This is an easy, one skillet recipe good for the month of May, beginning with Cinco de Mayo.  Scallops is a healthy food choice, rich in lean protein and nutrients and low in fat.  Shrimp has the same benefits, but if you haven’t heard already, shrimp is high in cholesterol and mercury, making it not a good choice to eat too often.  This dish could be made with just scallops, if cholesterol or mercury are a concern for you.  Both fish are relatively low in calories.

INGREDIENTS:  (Serves 2-4)

·      4 tbsps of avocado oil or unsalted butter

·      ½ lb of large shrimp cleaned

·      1 lb of scallops

·      1 pkg of frozen corn

·      Salt & pepper to taste

·      Grated fresh ginger – 2 tbsps

·      ½ onion or shallots

·      3 scallions cut into small pieces

·      6 cloves of garlic minced

·      ½ red pepper cut small

·      6 grape tomatoes sliced in half

·      Cayenne pepper or serrano minced

·      Snap peas (optional)

·      Juice of 1 large lime

·      2 tbsps of cilantro

DIRECTIONS:

1.   In a large skillet, preheat 3 tbsps of oil or butter to medium         heat for 2 minutes.  If using butter, heat till it melts.

2.   Add onions, scallions, garlic, peppers, ginger and serrano.  Season lightly with salt and pepper and saute for 4 minutes.

3.   Remove everything, add 1 tbsp of oil in skillet and heat for 1 minute.

4.   Pat dry with a paper towel the scallops and shrimp and season the fish on both sides with salt, pepper and cayenne pepper (if you don’t use serrano).

5.   Once the skillet is very hot, sear the scallops for 2 minutes per side.  Transfer to a plate.

6.   Add the shrimp to skillet, cook for 3-4 minutes.

7.   Add tomatoes, corn, snap peas if you wish back into the skillet and the juice of 1 large lime. 

8.   Add the scallops and stir well for about 2 minutes.  Cilantro is best and/or basil.

Serve over rice or warm tortillas.

Delicious and something different for your family to enjoy!

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