Publisher Photo
Publisher Photo
"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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Warm Seafood Salad in Light & Tasty June/July 2006, p61

Nutritional Facts

1 each: 264 calories, 11g fat (2g saturated fat), 193mg cholesterol, 934mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 33g protein.

  • 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
  1. In a jar with a tight-fitting lid, combine the first seven ingredients; add 2 teaspoons oil. Shake well; set aside.
  2. 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.
  3. Divide the greens between two salad plates; top with seafood mixture. Shake dressing and drizzle over salads. Yield: 2 servings.
Originally published as Warm Seafood Salad in Light & Tasty June/July 2006, p61

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