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)! The colors include, green, white and red typically.
Updates Are Always Good!
I updated this post to include the video above. The ingredients are the same, except for the butter in the video version. The measurements may vary slightly, but you get the idea.
A La Mexicana?
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
- 4 tbsps Avocado oil or unsalted butter
- 1/2 pound large shrimp cleaned
- 1 pound bay scallops
- Salt to taste
- Fresh cracked pepper to taste
- 1/3 teaspoon chile de arbol powder optional
- 1/2 C onion diced
- 3 cloves of garlic minced
- 1-2 serrano minced
- 2-3 roma tomatoes, depending on size diced
- Juice of 1 large lime
- 2 tbsps cilantro chopped
- In a large skillet, preheat 3 tablespoons oil (or unsalted butter) to medium heat for 3-4 minutes. If using butter, heat just until melted.
- After a minutes, add the onions, garlic and serrano. Season lightly with salt and pepper and saute for 3-5 minutes.
- In a separate skillet, at medium/high heat, preheat 1 tbsp of oil.
- Season the scallops on both sides with salt and pepper and chile de arbol powder.
- Once pan is very hot, sear the scallops for 2 minutes per side, then transfer to a plate. Reserve.
- To the first skillet, add the tomatoes and again, season lightly with salt and pepper. Saute for 5 minutes.
- Add the shrimp to skillet with tomatoes and spread out evenly. Add a pinch of salt and pepper. Add the half of the juice of 1 large lime. Stir well to combine. cook for 3-4 minutes.
- To finish, fold the reserved scalloped in and mix in the fresh cilantro. Serve right away. Over rice, on tostadas, with warm tortillas and more!
The key to a good sear on scallops is a smoking hot skillet and dry scallops!