12green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)
Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled.
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 1 1/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa
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Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.