Shrimp N Scallops Tropical Salad Food

ITALIAN SCALLOP AND SHRIMP SALAD

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.

SHRIMP 'N' SCALLOPS TROPICAL SALAD

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.

CRISPY SCALLOP SALAD

Steps:

• Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
• Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
• Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
• Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

SHRIMP & SCALLOPS OVER A ORANGE AVOCADO SALAD

Steps:

• Scallops and Shrimp -- Bring the shrimp and scallops to room temperature Mix the lime juice, mandarin juice, red pepper, and olive in a large bowl and add the seafood, mix well so everything is combined. Only marinate 20-30 minutes.
• Dressing -- Make the dressing and set to the side. In a small bowl or measuring cup, add the mandarin orange juice, olive oil, red wine vinegar and garlic and mix well.
• Salsa -- As the dressing hangs out -- the scallops and shrimp are marinating, lets make the salsa. In a small bowl add the avocados, onion, oranges (you can cut them in half if you want, but I like them whole), and add the lime juice, salt and pepper. Nothing more. Done! Cover and set to the side. You are almost done.
• Seafood -- In a medium size pan -- I prefer NO NON STICK, Stainless or cast iron, but if non stick is all you have that is fine. Add the remaining 1 tablespoon of olive oil and the butter to the pan and bring to medium high heat. Pat your scallops dry and season with a little salt and the pepper and sear on each side just 1-2 minutes until golden brown. DO not move until golden brown. Then they will easily move. If they stick, they are not ready to be turned over. Once, golden brown on both sides, remove and set to the side while you cook the shrimp. Add the shrimp to the same pan and cook 1-2 minutes until pink and they begin to curl. They also take only a couple of minutes.
• Serve -- Toss the dressing already made with the arugula in a bowl. Don't over dress. If there is any extra dressing it is great over the seafood. I like to dress my greens very lightly. Add a couple of cups of the dressed salad to each plate. Next, Top with the avocado orange salsa and then top with the warm scallops and shrimp. Just garnish with chopped cilantro and any extra dressing if you want.
• Serve with some fresh grilled bread.

SHRIMP AND SCALLOPS WITH SPEEDY SALAD

Steps:

• Salad: In a bowl add sliced red onion, halved Cherry Tomatoes, sliced cucumber, set aside.
• Seafood: Heat pan on a medium heat then add olive oil. Add scallops and shrimp in a single layer on warm pan and cook for about 4 to 5 minutes or when browned.
• Turn over each scallops and shrimp and cook again for about 3 to 4 minutes or when browned.
• While these are cooking, place honey, lemon and brown sugar in a microwave-proof small bowl and heat for about 30 seconds, remove from microwave and mix ingredients together until watery. Then pour over scallops and shrimp.
• Cook until they are caramelized.
• Salad Dressing: In a small bowl, mix together lemon juice, olive oil, Dijon mustard and black pepper, set aside.
• To plate: Add salad in the middle of the place add seafood around salad, drizzle salad dressing on salad and garnish with capers.
• Serve with crusty bread.

SHRIMP AND SCALLOP SALAD

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.

GRILLED SCALLOPS AND SHRIMP KABOBS

Steps:

• Place your shrimp and scallops in a large Ziploc freezer bag.
• In a bowl combine all the other ingredients and stir until mixed.
• Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill.
• Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minutes, turning the bag occasionally.
• Soak your wooden skewers in water for at least 1 hour, remove and let dry on a paper towel.
• Drain and discard the marinade, thread the shrimp, and scallops on to the skewers alternating between them.
• Preheat your grill to medium-hot.
• Place the skewers on to the grill and grill each side for 3-5 minutes.
• Using the reserved marinade baste each side of the skewers.
• Grill until your shrimp are and pink and the scallops are opaque; you should have nice grill marks on both the shrimp and the scallops.
• Serve immediately.

SPANISH-STYLE SHRIMP AND SCALLOP SALAD

Steps:

• In a skillet heat 1 tablespoon of oil with the garlic over moderately high heat until it is hot but not smoking and in it sauté the shrimp and the scallops, stirring, for 2 minutes. Stir the tomato, the olives, and the onion and transfer the mixture to a large bowl. In a bowl whisk together the remaining 1 tablespoon oil, 1 tablespoon water, the vinegar, the paprika, the sugar, and salt and pepper to taste. Add the lettuces and the dressing to the shrimp mixture and toss the salad to coat it well with the dressing.