Shrimp N Scallops Tropical Salad Recipes

Steps:

• 1. In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside.
• 2. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil.
• 3. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more.
• 4. Drain well, then cool in the refrigerator for 30 minutes.
• 5. Once the seafood has cooled, toss it with the garlic dressing until coated.
• 6. Refrigerate for at least 3 hours or overnight before serving. Toss again before serving.

Steps:

• Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
• Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.

Steps:

• Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Steps:

• In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
• Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.