Shrimp and Scallops a La Mexicana! What does it mean when you call a dish, “a la mexicana”? First thing that comes to mind, la bandera(the flag)! When we would visit my abuelita in Mexico, she occasionally would send us on quick errands to el deposito(small neighborhood market). She would ask us to purchase la bandera. The key ingredients for preparing shrimp and scallops a la Mexicana, are the fresh chiles, white onion and tomatoes. Green, white and red are the colors of the Mexican flag. La bandera! So, to this day when I do my weekly grocery shopping I make sure to pick up those three staple ingredients. They are essential to a Mexican kitchen. Just so you know, the scallops are not a traditional ingredient for this recipe, but I thought, why not? It was Friday during lent and it was amazing!
Shrimp and Scallops a La Mexicana
Easy, all in one skillet, shrimp and scallops a La Mexicana! Delicious appetizer for 4 or tasty meal for 2!
- Grapeseed oil
- 1/2 pound jumbo shrimp
- 1 pound bay scallops
- Salt to taste
- Fresh cracked pepper
- 1/3 teaspoon chile de arbol powder
- 1/3 teaspoon smoked paprika
- 1/2 C onion diced
- 3 cloves of garlic minced
- 2 serrano minced
- 3 roma tomatoes diced
- Juice of 1 large lime
- 1/4 C cilantro chopped
- In a large skillet, preheat 3 tablespoons of oil to medium heat for 3-4 minutes.
- Season the seafood on both sides with salt, pepper chile de arbol and smoked paprika.
- Once pan is hot, sear the scallops for 2 minutes per side, then transfer to a plate. In that same pan, seasr the shrimp for 2-3 minutes per side. Transfer to plate with scallops and reserve.
- In that same pan, add 1 1/2 tablespoons of oil. After a minutes, add the onions, garlic and serrano. Season lightly with salt and pepper and saute for 3-5 minutes.
- Add the tomatoes and again, season lightly with salt and pepper. Saute for 5 minutes. Add the seafood back in and spread out evenly. Add the juice of 1 lime. Stir well to combine and taste for salt and pepper. To finish, add the fresh cilantro. Serve right away. You can serve over rice or serve with tostadas or warm corn tortillas. Yields 2-4 servings.
These easy, one skillet, meals can be prepared any night of the week. Substitute the seafood for thin slice pork chops, top round steaks or chicken cutlets.
The key to a good sear on scallops is a smoking hot skillet and dry scallops!!
Fresh lime juice going in!