|Large shrimp||1⁄2 Pound, peeled and deveined|
|Sea scallops||1⁄4 Pound|
|Garlic||1⁄2 Clove (2.5 gm), finely chopped (Small Clove)|
|Olive oil||1 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
|Mango chutney||2 Tablespoon (Major Gray'S)|
|Fat free mayonnaise||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Finely chopped red onion||2 Teaspoon|
|Grated peeled ginger||1⁄2 Teaspoon (Fresh Ones)|
|Grated lemon rind||1⁄4 Teaspoon|
1. Toss the shrimp and scallops with the garlic and salt in a large bowl.
2. 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, 1/2 to 2 minutes. Add the lemon juice and cook, stirring, until almost dry; let cool.
3. 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.