Poached Shrimp and Scallop Salad with Mango Salsa

By Dianewaldron

This fruit-and-shellfish combination is an ideal luncheon salad. If you like, substitute 1 small papaya for the mangoes. To prepare the papaya, peel and seed it, then cut the flesh into 1/2 inch dice.

Ingredients

• 1/2 C (4 fl oz/125 ml) fish stock or bottled clam juice
• 3/4 lb (375 g) medium or large shrimp (prawns), peeled and deveined
• 2 large, ripe mangoes
• 1/2 red bell pepper (capsicum), seeded, deribbed and cut into 1/4 inch dice
• 1 fresh jalapeno chili pepper, seeded and minced (optional)
• 1 t grated lime zest
• Juice of 2-3 limes
• 3 T chopped fresh mint leaves, plus mint sprigs for garnish
• 2 T extra-virgin olive oil
• salt and freshly ground pepper
• lime wedges

Preparation

Step 1

In a frying pan, bring the fish stock or clam juice to a boil.
Add the shrimp, reduce the heat to low, cover and simmer for 1 minute. Stir lightly, re-cover and cook until the shrimp curl and are firm to the touch, about 1 minute for medium shrimp and 2 minutes for large shrimp. Using a slotted spoon, transfer the shrimp to a bowl.

If you are using sea scallops, cut them horizontally into slices 1/4 inch thick. Leave bay scallops whole. Add the scallops to the same simmering liquid, then cover and simmer until almost firm to the touch, about 2 minutes, turning the sea scallops halfway through the cooking process. Using a slotted spoon, transfer to the bowl holding the shrimp. Cover and refrigerate. Discard the cooking liquid.

Working with 1 mango at a time, cut off the flesh lengthwise from each side of the large, flat mango pit, to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise through the skin. Now slip the blade between the skin and the flesh and cut away the flesh (which will be in small cubes), dropping it into a bowl.

Add to the bowl the bell pepper, jalapeno pepper, lime zest, lime juice, chopped mint, olive oil and salt and pepper to tast. Mix well. Add the shrimp and scallops and toss gently.

Place on a platter. Garnish with mint sprigs and serve with lime wedges.