Scallops And Shrimp In Mango Recipe

Rinse the rice under cold water until the water runs clear. Combine rinsed rice and 2 cups water in a small saucepan with a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

Prepare sauce base

In a blender or food processor, combine 1 cup mango puree, 1 tablespoon honey, 2 tablespoons lime juice, 1 teaspoon low-sodium soy sauce, grated ginger and 1 clove minced garlic. Blend until smooth. Transfer to a bowl.

Cook aromatics and peppers

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced yellow onion and diced red bell pepper, and a pinch of salt. Sauté 4–5 minutes until softened and translucent. Add remaining minced garlic and red pepper flakes, cook 30 seconds until fragrant.

Finish sauce

Pour the mango puree mixture into the skillet with the sautéed onion and pepper. Add 1 cup diced fresh mango chunks and 2 tablespoons water. Stir and simmer gently for 3–5 minutes. In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then stir into the simmering sauce to thicken slightly. Simmer 1–2 minutes until sauce coats the back of a spoon. Taste and adjust with extra lime juice or honey as needed.

Pat scallops and shrimp very dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper, dividing seasoning between them.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Add scallops in a single layer without overcrowding. Sear 1.5–2 minutes per side until a golden crust forms and scallops are opaque inside. Transfer scallops to a plate and tent with foil to keep warm.

Return skillet to medium-high heat, add remaining 1 tablespoon olive oil. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to the plate with scallops.

Reduce heat to medium-low, pour the prepared mango sauce into the same skillet to warm (scrape up any browned bits from the pan). Add seared scallops and shrimp back to the skillet, gently toss to coat in the sauce and warm through for 1–2 minutes. Do not overcook. Sprinkle chopped fresh cilantro over the seafood and turn off heat.

Make a simple salad by combining mixed salad greens, halved cherry tomatoes and sliced cucumber in a bowl. Whisk 1 tablespoon olive oil, 1 tablespoon lime juice and 1 teaspoon salt; drizzle over salad and toss lightly.

To serve, place a scoop of white rice on each plate, arrange a portion of the salad alongside. Spoon the scallops and shrimp with mango sauce over or beside the rice. Garnish with additional diced mango if desired and sprinkle remaining cilantro.