VINAIGRETTE SCALLOPS AND SHRIMP SALAD
Tender scallops and shrimp meet crunchy bell peppers and red onion in this refreshing salad dressed with Marie's® Garlic Parmesan Italian Vinaigrette. Garnish with fresh chopped cilantro if desired.
Provided by Marie's Dressings
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 8.9 g, Cholesterol 442.6 mg, Fat 13.8 g, Fiber 2.9 g, Protein 50.4 g, SaturatedFat 2.7 g, Sodium 751.3 mg, Sugar 4 g
SHRIMP AND SCALLOP SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 35m
Yield Four to six servings
Number Of Ingredients 20
Steps:
- Put the shrimp, celery, bay leaf, garlic, salt and pepper in a saucepan. Add water to cover. Bring to the boil and remove from the heat. Let stand.
- Put the scallops in a saucepan and add three-quarters of a cup of the liquid in which the shrimp cooked. Bring to the boil and let simmer one minute. Remove from the heat and let stand briefly. Drain.
- Cut the celery cabbage into very fine shreds. There should be about six cups.
- Cut away and discard the core of the tomatoes. Peel the tomatoes and cut them into quarters. Cut the quarters into very thin wedges.
- Peel the onions and cut crosswise in half. Cut each half crosswise into very thin slices. There should be about two cups.
- Cut away and discard the stems of the mushrooms. Cut the caps into very thin slices. There should be about one and one-quarter cups. Sprinkle the slices with lemon juice and toss.
- Peel and devein the shrimp. Split them lengthwise in half. There should be about two cups. Cut the scallops into rounds.
- Put the celery cabbage in a bowl, add the onions and mushrooms and toss. Arrange the shrimp and scallops neatly over all. Garnish all around with the tomato wedges. Sprinkle with one tablespoon chopped dill.
- To make the salad dressing, put the mustard in a mixing bowl and add the vinegar and sugar. Start beating with a wire whisk and gradually add the oil. Beat in the dill, salt and pepper.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 38 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 0 grams
SMOKED DUCK AND SCALLOP SALAD WITH SHERRY VINAIGRETTE
Steps:
- Prepare the vinaigrette dressing by whisking all of the ingredients together and reserve under refrigeration until needed.
- Prepare the fried leeks by mixing the buttermilk and egg in a small bowl. Fill a large pot 1/2 full with vegetable oil and heat to 375 degrees F. Dip leeks in mixture and then dredge in flour, shaking off excess. Deep-fry the leeks until they are crisp and golden brown. Degrease the fried leeks on absorbent paper towels and reserve in a warm place until needed.
- Prepare a stovetop smoker.
- Prepare the marinade by combining ingredients in a large bowl. Separate into 2 small bowls. Add duck breast to 1 bowl, turning to coat evenly. Marinate for 5 minutes.
- Place the duck in a smoker for 5 minutes. Remove and set aside.
- Rub scallops with marinade from second bowl. Preheat grill. Grill the duck breast for 10 minutes, turning to cook evenly. Add scallops during the last 3 minutes of cooking.
- Place the cleaned, stemmed watercress in a bowl and toss it with 3/4 of the dressing. Season, to taste, with salt and pepper.
- Mound the watercress in the center of a chilled salad plate. Slice the duck breast and lay it on top of the mound. At the base of the mound, place 3 grilled scallops in a triangular formation. Garnish the salad by sprinkling it with roasted pecans and arranging cheese wedges. Top with fried leeks.
MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE
Categories Salad Leafy Green Tomato Scallop Shrimp Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
- Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
- Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.
ITALIAN SCALLOP AND SHRIMP SALAD
This light and flavorful appetizer is great for seafood and garlic lovers!
Provided by Lillian
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 8h55m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 8.2 g, Cholesterol 193.2 mg, Fat 12.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 1.7 g, Sodium 638.9 mg, Sugar 0.1 g
STEAK AND SCALLOPS SALAD
This Surf-n-Turf salad is great if you have leftover steak from grilling or going out to eat. Also good without the scallops, or substitute shrimp.
Provided by alijen
Categories Steak
Time 19m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender or food processor.
- With the machine running, gradually blend in the oil.
- You could also make the vinaigrette in a bowl with a whisk, mixing in the oil last.
- In a large bowl, combine the spinach, red onion, arugula, cherry tomatoes, and half of the cheese.
- Toss the salad with enough vinaigrette to coat.
- Season the salad with salt and pepper, to taste.
- Arrange the salad on a platter or in 4 individual bowls.
- Season the scallops with salt and pepper.
- Heat a large skillet and coat with non-stick spray.
- Add the scallops and saute until cooked through, about 3 minutes on each side.
- Remove the scallops and add to the top of the salad.
- Cut the steaks crosswise into thin slices.
- Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
- Drizzle more vinaigrette over the steak slices and serve.
Nutrition Facts : Calories 989.7, Fat 88.5, SaturatedFat 24, Cholesterol 127.8, Sodium 1936.1, Carbohydrate 9, Fiber 1.1, Sugar 4.3, Protein 40.6
SHRIMP SALAD WITH VINAIGRETTE
"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Leafy Green Shellfish Sauté Dinner Lunch Scallop Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
- Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.
GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE
Make and share this Grilled Shrimp & Scallops With Warm Bacon Vinaigrette recipe from Food.com.
Provided by Manami
Categories Cuban
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill to high.
- Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
- Pour of all drippings, leaving bacon bits in the pan.
- Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
- Off heat, season with salt and pepper; keep warm.
- Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
- Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
- Grill scallops on bothe sides until cooked through 3-4 minutes per side.
- Grill shrimp until cooked through, about 2 minutes per side.
- Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
- Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
- Enjoy!
Nutrition Facts : Calories 799.8, Fat 67, SaturatedFat 10.9, Cholesterol 195.6, Sodium 1278.2, Carbohydrate 18.6, Fiber 0.6, Sugar 12.9, Protein 31.1
SHRIMP 'N' SCALLOPS TROPICAL SALAD
A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.
Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.
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