Shrimp and scallop chutney
½ pound(s), large, peeled, deveined (about 12)
½ medium clove(s), finely chopped
Fresh lemon juice
Fat free mayonnaise
⅛ tsp, freshly ground, or to taste
Uncooked red onion(s)
2 tsp, chopped, finely chopped
½ tsp, fresh, grated
- Toss the shrimp and scallops with the garlic and salt in a large bowl.
- Heat a large nonstick skillet over high heat, 1 minute. Swirl in the oil, then add the shrimp and scallops in a single layer. Cook, turning once, until golden brown on both sides, 1 1/2–2 minutes. Add the lemon juice and cook, stirring, until almost dry; let cool.
- Put the cooled shrimp mixture, the chutney, mayonnaise, and pepper in a food processor or blender; pulse until finely chopped. Transfer to a bowl and stir in the onion, ginger, and lemon rind. Cover and refrigerate up to 8 hours to blend the flavors. Yields about 2 tablespoons per serving.