Surf and Turf with Apple Mango Salsa with balsamic reduction

Apple and Mango Salsa:
1 cup cubed apple, (plus 1/4 cup for reduction)
1 cup cubed mango, (plus 1/4 cup for reduction)
1/4 cup chopped red onion
1/2 large red bell pepper, chopped
2 Tbs red cherry pepper, chopped
1/2 cup fresh cilantro, chopped
1 lemon, juiced and zest
salt and pepper, to taste



Balsamic Reduction:
2 Tbs olive oil
2 Tbs onion, chopped
1/4 cup apple, cubed
1 large garlic cloves, chopped
1 rosemary sprig, rosemary removed
2 Tbs butter
1/4 cup mango, cubed
1/2 cup balsamic
1 bay leaf
salt, to taste


Surf and Turf:
1/4 cup olive oil
4 rib eye steaks, cut 1 inch thick
1 lb large sea scallops
1 lb jumbo shrimp, deveined, skin on
salt and pepper, to taste



Directions:
1.  Mix all ingredients for salsa in bowl.  Refrigerate until ready to use.
2.  To make balsamic reduction:  In skillet heat oil on medium heat.
3.  Sautee onion, apples, garlic and rosemary until soft. 
4.  Add butter and mango, sauté for a few mins.  Remove from pan, place in small food processor, puree.
5.  Add balsamic and bay leaf to same skillet, simmer and reduce to almost half.
6.  Add puree back to skillet, heat for additional 1 minute, stirring.  Serve on top of steak and seafood.
7.  Heat grill, with paper towel grease down grill grated with cooking oil.
8.  Brush steak and seafood with olive oil, season with salt and pepper.
9.  Grill steak 4-6 mins. on each side on hot section of grill. (or to your liking) Let rest before slicing.
10.  Grill scallops and shrimp until done.  Approx. 2-4 mins each side. (shrimp may take longer depending on size)