*Substitute coconut, key lime or mango balsamic
In a bowl or large gallon bag: Marinate shrimp and scallops in the 1/2 C Persian Lime oil, garlic, S&P. Toss to throughly coat and place in fridge for 2-4 hours.
Drizzle sauté pan with a few swirls of the Persian Lime oil, add Scallops individually to pan and sear Scallops 1-1/2 minutes per side. On second side, add shrimp and the remaining marinade and cook til shrimp are pink. Quickly stir in 1/2 C Pineapple Balsamic and allow to combine and cook down. It's pretty quick, maybe 1-1/2 minutes or so.
Remove from heat and serve how you would like.
We made with Garlic Couscous, roasted potatoes and roasted cauliflower.
Or make seafood tacos!!
Prepare a simple coleslaw using the Pineapple Balsamic in place of an apple cider vinegar.
Chop shrimp and scallops into bite size pieces and fill tortillas, top with prepared cole slaw, chopped purple onion and chopped avocado! Yummmm!!