Go Back
+ servings
Print

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!
Course Main Course, Seafood
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings

Ingredients

Ingredients

  • 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

Instructions

Directions

  • 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!

Notes

These easy, one skillet, meals can be prepared any night of the week. Substitute the seafood for  nopalitos, zucchini with mushrooms, thin slice pork chops, top round steaks or thin chicken cutlets.