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Warm Seafood Salad

 Warm Seafood Salad
"Here's a recipe that's sized right for two seafood lovers," Lillian Julow says of her easy entree salad. Served over a bed of greens, sauteed scallops and shrimp get plenty of flavor from garlic and a homemade vinaigrette.
2 ServingsPrep/Total Time: 20 min.


  • 1/4 cup chopped red onion
  • 2 tablespoons water
  • 2 tablespoons white vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/3 pound bay scallops
  • 1 garlic clove, minced
  • 4 cups spring mix salad greens


  • In a jar with a tight-fitting lid, combine the first seven
  • ingredients; add 2 teaspoons oil. Shake well; set aside.
  • In a large skillet, cook the shrimp, scallops and garlic in remaining
  • oil over medium heat for 5-6 minutes or until shrimp turn pink and
  • scallops are firm and opaque.
  • Divide the greens between two salad plates; top with seafood mixture.
  • Shake dressing and drizzle over salads. Yield: 2 servings.
Nutritional Facts: 1 serving equals 264 calories, 11 g fat (2 g saturated fat), 193 mg cholesterol, 934 mg sodium,

2 of 2

Warm Seafood Salad (continued)

Nutritional Facts: 8 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.