Seafood and Spinach Salad

Shrimp and scallops are sautéed in olive oil with shallots. Spinach leaves and roasted red peppers are tossed with olive oil and balsamic vinegar and arranged on serving platter. Scallop and shrimp are plated over greens.

Ingredients -

1 tablespoon Extra Virgin Olive Oil
12 Sea Scallops, cut in two
8 large Shrimp, peeled and deveined
2 Shallots, chopped
1 pound Spinach Leaves, washed, dried, stems removed
½ cup Roasted Peppers, cubed
¼ cup Olive Oil
2 tablespoons Balsamic Vinegar

Preparation:

1. Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat.

2. Add the shrimp and scallops and cook for 2 to 3 minutes.

3. Add the chopped shallots.

4. Flip the shrimp and scallops cook another 2 minutes.

5. Combine the greens and peppers in a salad serving bowl.

6. In a small bowl combine the olive oil and vinegar and stir well.

7. Pour over the greens and toss to coat.

8. Top with the shrimp and scallops and serve immediately.

Variations and Recipe Ideas:

Cooking Tip

Sautéing Scallops

Start with a large, very hot skillet to sauté scallops in. Add them one at a time and allow the each one to begin cooking before adding another. The skillet needs to be very hot so the liquid does not escape the scallop as it begins to cook. Brown the scallops on each side for a few minutes and then flip, brown the other side and remove from the heat.

Cooking Tip

High Heat When Sautéing Scallops

If the heat is not high enough when you sauté scallops, the liquid inside them will be released, especially scallops that have been chemically treated when harvested.

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