Mexican Spiced Scallops & Prawns with Salsa Salad & Jalapeño Dressing

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The fresh and zesty flavours of Mexico delivered once again in this little treat I made up, just to spoil myself for lunch one day.  A delectable avocado & tomato salsa salad lay in waiting across the plate for the plump, lightly spiced, pan seared scallops and prawns. To complete the dish?  A lime infused, spicy jalapeño dressing.  Someone has to eat what comes out of the Em’s Food for Friends test kitchen……it might as well be me!

 

Prep time:  20 Minutes         Cooking time:   3 Minutes         $$  Low to Medium Budget

 

Serves 2 as a Main or 4 as an Entree

 

8 fresh sea scallops

8 large fresh green prawns (tails in tact purely for effect)

1 tbs of olive oil

1 tsp of sweet paprika

A sprinkle of sea salt

Coriander leaves  for garnish

 

For the Salsa Salad:

 

1 small green chilli, finely chopped (seeds removed if you don’t like it too spicy)

2 handfuls of baby rocket

1/2 an avocado, diced

2 roma tomatoes, diced

1/2 a small red onion, finely diced

2 tbs of chopped fresh coriander

Juice of 1/2 a lime

2 tbs of extra virgin olive oil

Sea salt and cracked pepper

 

For the Jalapeño Dressing:

 

1 tbs of sour cream

A squeeze of lime juice

2-3 pieces of pickled Jalapeño

2 tsp of Jalapeño juice

A dash of tobasco (optional as the jalapeños carry a little heat)

Sea salt & Pepper

 

For the salad, mix the onion, chilli, tomato, avocado and coriander in small bowl.  Drizzle with the lime juice & olive oil, season with a little salt and pepper and stir to combine.  Set aside.

 

For the dressing, combine the sour cream, chopped jalapeños, lime juice and jalapeño juice in a small bowl and season with salt and pepper.  Mix well to combine and ensure that the sour cream is lump free.

 

Assemble the rocket leaves across the plate in a nice line and spoon over the salsa mixture.

 

Heat a medium sized pan to nice & smokin’ hot.  Pat the scallops and prawns dry with a piece of paper towel and place them in a small bowl.  Drizzle with the olive oil and sprinkle with the paprika and salt.  Mix well so that they are all coated.  Place them in the really hot pan and cook for about 1 to 11/2 minutes either side (depending on how plump they are) or until just cooked.

 

Place the scallops and prawns alternatively across the top of the salsa and rocket.  Drizzle over the jalapeno dressing and drizzle over a little extra virgin olive oil.  Top with a coriander sprig and serve…..

 

 

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Comments

  1. says

    I made a very similar dressing to this to go with mexican wings the other night, delicious! Will definitely have to give your recipe a go 🙂

  2. says

    This is AMAZING!! I have made it numerous times and I simply adore it. In fact, we love it so much it became part of our Xmas day seafood lunch menu and was a big hit there too! Don’t change a thing! YUM!!

  3. Leanne merlo says

    Omg this was delicious . The only change I made was to brown fresh corn niblets in butter, salt and pepper and add to the salsa.
    The burst of flavour from the sweet corn through the jalapeño lime tomatoe seafood mix was delicious and welcomed.
    Delightful little starter.
    In Yours in food ,
    fellow Foodie Italian goddess.

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