MEXICAN SEAFOOD SAUTE WITH AVOCADO-MANGO SALSA


		SALSA
1 	mango, peeled, pitted, diced	(about 1½ cups)
1 	large avocado, peeled, pitted,diced
1 	large shallot, chopped (about 1/4 cup)
1 	jalapeno chile. seeded, finely chopped (about 1½ Tbls)
2 	Tbls finely chopped fresh mint 
2 	Tbls fresh lime juice
			SEAFOOD
1/3 	cup chopped shallots (about 2 medium)
¼ 	cup fresh lime juice
¼ 	cup tequila
2 	garlic cloves, pressed
2 	teaspoons ground cumin
1/3 	cup plus 4 Tbls olive oil, divided
1½ 	pounds uncooked jumbo shrimp, peeled, deveined
1 	pound sea scallops, side muscles removed
12 	green onions, thinly sliced (white and pale green parts only; 	about 1½ cups) 
	Lime slices

SALSA: Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill.
DO AHEAD Can be made 2 hours ahead. Keep chilled.
SEAFOOD: Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper. Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about ½ cup each). Seal bags; turn to coat. Chill at least 30
minutes and up to 1 hour. Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside. Pat scallops dry. Heat 2 Tbls oil in heavy large skillet over medium-high heat. Add scallops to skillet and saute until beginning to brown, about 1½ minutes per side. Transfer to large bowl. Add remaining 2 Tbls oil to skillet. Add shrimp and green onions: saute until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa. 

SERVES: 6						Source: Bon Appetit, 6/14/09