Abingdon Manor: Scallops & Shrimp with Fruit Salsa

Kevin Barron • August 27, 2012 • Comments (0)

“Increasingly we find that many people have food allergies which we need to accommodate at the Inn. This past month we had a guest who was gluten and lactose intolerant and didn’t eat red meat. I created this grilled shrimp and scallop kabob with an avocado and mango salsa to address her dietary restrictions. Paired with a wonderful coconut rice pilaf (I’ll give your the recipe next month) it was a big hit with all the diners that night, so it will become a regular on the menu. Quick and easy to prepare with some sauteed vegetables it makes a colorful and delicious entree. To good times with great food!”

Patty

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Scallops & Shrimp with Fruit Salsa

Ingredients

INGREDIENTS - SEAFOOD
Marinade:
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon grated lime peel
Seafood:
4 sea scallops
6 large peeled, devained shrimp
INGREDIENTS - SALSA
1 large mango, peeled and diced
1 medium avocado, diced
1 medium diced tomato
1/4 cup chopped red onion
1/2 jalapeno chili, seeded and finely chopped
1 tablespoon fresh lime juice

Instructions

Seafood:

Whisk together the marinade ingedients and add salt and pepper to taste. Marinate scallops and shrimp for 1/2 hour, thread on skewers and grill about 3 minutes on each side, brushing wth reserved marinade.

Salsa:

Combine all ingredients well in a bowl and spoon over grilled seafood.

http://pdfoodie.com/wordpress/2012/08/27/abingdon-manor-scallops-shrimp-with-fruit-salsa/

Chef Patty Griffey

About Chef Patty Griffey

As part of our Chef Series of recipes, PeeDeeFoodie.com™ is delighted to share with you recipes from Chef Patty Griffey, owner and chef of Abingdon Manor in Latta, South Carolina. Chef Griffey is also a contributing blogger here on our blog. This month’s recipe is from Chef Griffey’s recipe of the month collection. It is republished with here permission.

For this months recipe, click on this link: Recipe Collection. For this months cooking show click on this link: Patty’s Cooking Shows. For the calendar of entrees, click on this link: Monthly Entrees. Guests have the opportunity to select the night’s entree when making their reservations. If the entree says FIXED, it has already been selected by a guest and is the entree for the evening, if not, it may be changed to another entree if available. Dietary restriction and food allergies can be addressed and vegetarian options are always available

For dates for cooking school for 2012 click on this link: Cooking Class Schedule. For special packages, click on this link: Packages

Tags: Abingdon Manor, Chef Patty Griffey, Pee Dee Foodie, Recipe, Scallops and Shrimp in Fruit Salsa, The Dining Room

Category: Abingdon Manor

About the Author

Kevin Barron is a husband, father, self-described geek, and enthusiastic founder of PeeDeeFoodie.com. He also hosts its companion podcast, the Pee Dee Food Show, which can be found on iTunes and the blog. Learn more about Kevin under the Contributors tab above.

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