Marinated Shrimp, Scallop And Caper Salad With Sherry Vinaigrette
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
40
Sweetness
40
Sourness
36
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Olive Oil1360 g
Bay Scallops3.5 tbsps
Sherry Wine Vinegar1.5 tsps
Garlic (minced)1 cup
Capers (drained)3 medium
Tomatoes (sliced)1 large
Avocado (peeled, pitted, sliced)Directions:
1
Heat 1 tablespoon oil in heavy large skillet over high heat
2
Add shrimp to skillet; sauté 2 minutes
3
Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute
4
Transfer to bowl; cool
5
Drain off juices
6
Whisk vinegar, garlic and crushed red bell pepper in small bowl
7
Whisk in 1/2 cup oil
8
Season with salt and pepper
9
Add to shrimp mixture
10
Mix in onion and capers
11
Chill at least 1 hour or up to 3 hours, tossing occasionally
12
Place greens in large bowl
13
Drizzle with some dressing from shrimp mixture atop greens
14
Using slotted spoon, arrange shrimp mixture atop greens
15
Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing
16
Heat 1 tablespoon oil in heavy large skillet over high heat
17
Add shrimp to skillet; sauté 2 minutes
18
Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute
19
Transfer to bowl; cool
20
Drain off juices
21
Whisk vinegar, garlic and crushed red bell pepper in small bowl
22
Whisk in 1/2 cup oil
23
Season with salt and pepper
24
Add to shrimp mixture
25
Mix in onion and capers
26
Chill at least 1 hour or up to 3 hours, tossing occasionally
27
Place greens in large bowl
28
Drizzle with some dressing from shrimp mixture atop greens
29
Using slotted spoon, arrange shrimp mixture atop greens
30
Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing