Scallops, Bell Peppers, Mango and Avocado

Scallops, Bell Peppers, Mango and Avocado Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Scallops, Bell Peppers, Mango and Avocado

This recipe for Scallops with Bell Peppers, Mango, and Avocado is a delicious and colorful dish that combines the sweetness of mango and avocado with the savory flavors of scallops and bell peppers. The addition of tequila adds a unique twist to this dish, making it perfect for a special occasion or a fancy dinner at home.

History

This recipe is a modern twist on traditional seafood dishes that combine fresh ingredients with bold flavors. The combination of scallops, bell peppers, mango, and avocado creates a harmonious blend of textures and tastes that is sure to impress your guests.

Ingredients

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
12 cherry tomatoes
1 tbsp olive oil
1.5 lb (680 g) sea scallops
0.25 cup fresh lime juice
0.25 cup gold tequila
0.33 cup chopped fresh cilantro
0.33 cup chopped fresh basil
3 tbsp chilled unsalted butter, cut into pieces
1 cup avocado, peeled, pitted and diced
1 cup mango, peeled, pitted and diced
fresh cilantro sprigs
steamed rice for 4

How to prepare

Char the bell peppers over a gas flame or in the broiler until blackened on all sides.
Enclose the bell peppers in a paper bag and let them stand for 10 minutes.
Peel and seed the bell peppers, then cut them into slivers. Set aside.
Arrange the tomatoes on a baking sheet and broil them until they begin to brown and blister, about 5 minutes.
Heat oil in a heavy large skillet over high heat.
Add the scallops and cook for 2 minutes. Remove from heat.
Turn the scallops over and add lime juice to the skillet, followed by tequila.
Simmer until the scallops are cooked through and the liquid is reduced by half, about 2 minutes.
Using a slotted spoon, transfer the scallops to a plate.
Stir the charred peppers, tomatoes, cilantro, and basil into the cooking liquid.
Add butter one piece at a time, whisking just until melted.
Return the scallops to the skillet.
Season to taste with salt and pepper.
Spoon the scallop mixture onto plates, over rice.
Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.

Variations

Substitute shrimp or fish for the scallops for a different flavor profile.
Add diced jalapenos for a spicy kick.
Use different herbs such as parsley or mint for a fresh twist.

Cooking Tips & Tricks

Make sure to properly sear the scallops to get a nice golden crust on the outside while keeping the inside tender and juicy.

- Use fresh ingredients for the best flavor, especially when it comes to the mango and avocado.

- Don't overcook the scallops, as they can become tough and rubbery.

- Adjust the amount of tequila to suit your taste preferences.

Serving Suggestions

Serve the scallops over steamed rice for a complete meal. Pair with a side salad or roasted vegetables for added nutrition.

Cooking Techniques

Searing the scallops adds a nice caramelized flavor to the dish.

- Broiling the tomatoes brings out their natural sweetness.

- Whisking in the butter at the end creates a rich and creamy sauce.

Ingredient Substitutions

Use red, orange, or yellow bell peppers instead of green for a sweeter flavor.

- Substitute lemon juice for lime juice if desired.

- Use rum or white wine instead of tequila for a different taste.

Make Ahead Tips

Prepare the bell peppers, mango, and avocado ahead of time and store in the refrigerator until ready to use. Cook the scallops just before serving for the best texture.

Presentation Ideas

Arrange the scallops on a platter with the mango and avocado on top for a beautiful presentation. Garnish with fresh cilantro sprigs for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or a light beer. A side of crusty bread or garlic bread is perfect for soaking up the delicious sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 28g per serving

Vitamins and minerals

Vitamin C: 120% of daily value per serving

Vitamin A: 40% of daily value per serving

Alergens

Contains shellfish (scallops)

Summary

This dish is a good source of protein, healthy fats, and vitamins. It is relatively low in calories and carbohydrates, making it a nutritious and satisfying meal option.

Summary

This recipe for Scallops with Bell Peppers, Mango, and Avocado is a flavorful and nutritious dish that is perfect for a special dinner or entertaining guests. With a balance of sweet and savory flavors, this dish is sure to impress even the most discerning palates. Enjoy!

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Scallops, Bell Peppers, Mango, and Avocado. It was a warm summer day, and I had just returned from a farmers market with the freshest ingredients. As I unpacked my bags, I came across a small pamphlet that had been tucked away in the bottom of one of them. Curious, I opened it up and was immediately drawn to the vibrant colors and enticing flavors of the dish.

The recipe called for seared scallops, sweet bell peppers, juicy mango, and creamy avocado. It seemed like the perfect combination of ingredients, and I knew I had to try it. But as I read through the instructions, I realized that it was quite a complex dish, requiring precise timing and careful attention to detail. I was a bit intimidated, but something inside me urged me to give it a go.

I set to work in my kitchen, chopping, slicing, and sautéing with a newfound enthusiasm. The scallops sizzled in the pan, releasing a mouthwatering aroma that filled the room. The bell peppers added a pop of color, while the mango and avocado provided a refreshing contrast. I followed the recipe to the letter, tasting and adjusting as I went along.

As the dish came together, I couldn't help but feel a sense of pride. The colors and textures harmonized beautifully, creating a visually stunning and deliciously satisfying meal. I plated the dish with care, garnishing it with a sprinkle of fresh herbs and a drizzle of citrus dressing.

When I sat down to eat, I was amazed by how well the flavors complemented each other. The sweetness of the mango balanced the richness of the scallops, while the creaminess of the avocado added a luxurious touch. It was a symphony of tastes and textures that danced on my palate with each bite.

I couldn't wait to share my creation with my family and friends. They were equally impressed by the dish, showering me with compliments and asking for the recipe. I happily obliged, knowing that this was a recipe that would be passed down through the generations.

Over the years, I have made this dish countless times, each time tweaking and perfecting it to suit my tastes. I have also shared it with many others, spreading the joy and satisfaction that comes from creating something truly special in the kitchen.

As I reflect on the journey that led me to discover this recipe, I am grateful for the experiences and people that have inspired me along the way. From the farmers market where I found the ingredients to the cookbook that sparked my interest, each encounter has shaped me into the cook I am today.

In the end, it is not just about the food itself, but the memories and connections that are forged through the act of cooking and sharing a meal. This recipe for Scallops, Bell Peppers, Mango, and Avocado holds a special place in my heart, reminding me of the joy and fulfillment that comes from creating something beautiful and delicious with my own two hands.