Ingredients
| 6 cups | Saucemaker® Baja Chipotle Sauce |
| 6 tbsp | Fresh lime juice |
| 6 each | Red chili peppers (seeded and finely chopped) |
| 72 each | Bay Scallops (1/2-inch round) |
| 72 each | Large raw shrimp (cleaned and deveined) |
| 24 each | Bamboo skewers |
| Baja Mango Salsa: | |
| 6 each | Mangoes ,peeled and diced |
| 3/4 cup | Saucemakerr® Baja Chipotle Sauce |
| 2/3 cup | Red onion, minced |
| 1 cup | Cilantro, fresh, chopped |
| 24 each | Limes (zest and juice) |
Procedure
- Combine Saucemakerr® Baja Chipotle Sauce, lime juice and chopped chili peppers. Place scallops and shrimp into a non-reactive hotel pan; add sauce mixture and coat thoroughly. Refrigerate, covered, for 30 minutes. Soak bamboo skewers in water for at least 30 minutes. Remove from marinade; discard marinade.
- Thread scallops and shrimp on the skewers, nestling the scallop inside the shrimp. Place on an oiled grill and cook for 4 to 6 minutes, turning once, until scallops are opaque and shrimp is pink. Serve with Baja Mango Salsa and additional Saucemakerr® Baja Chipotle Sauce.
Baja Mango Salsa
- Mix all ingredients; refrigerate until ready to use. Makes 6 cups.
Yield: 24 Servings
Chef's Tip:
For around the world variations, use Saucemakerr® Caribbean Jerk Sauce for Jamaican Scallop and Shrimp Skewers OR Saucemakerr® Szechwan Sauce for Szechwan Scallop and Shrimp Skewers. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.