Marinated Shrimp Scallop & Caper Salad W/ Sherry Vinaigre Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Plus 1/2 C olive oil,
3/4 lbs: Large uncooked shrimp, peeled, deveined
3/4 lbs: Bay scallops,
3 1/2 tbsp: Sherry wine vinegar or red wine vinegar,
1 1/2 tsp: Minced garlic,
1/2 tsp: Dried crushed red pepper,
1/2 medium: Red onion, sliced
1/3 cup: Drained capers,
8 cup: Mixed baby greens,
3 medium: Tomatoes, sliced
1 large: Avocado, peeled, pitted, 0sliced
Directions:
Heat 1 T oil in heavy large skillet over high heat. Add shrimp to
skillet; saute 2 minutes. Add scallops and season with salt and
pepper; saute just until cooked through, about 1 minute. Transfer to
bowl; cool. Drain off juices.
Whisk vinegar, garlic and crushed red pepper in small bowl. Whisk in
1/2 C oil. Season with salt and pepper. Add to shrimp mixture. Mix in
onion and capers. Chill at least 1 hour or up to 3 hours, tossing
occasionally.
Place greens in Inge bowl. Drizzle with some dressing from shrimp
mixture. Using slotted spoon, arrange shrimp mixture atop greens.
Place tomato and avocado slices in border around salad, overlapping
slices; drizzle with any remaining dressing.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp
skillet; saute 2 minutes. Add scallops and season with salt and
pepper; saute just until cooked through, about 1 minute. Transfer to
bowl; cool. Drain off juices.
Whisk vinegar, garlic and crushed red pepper in small bowl. Whisk in
1/2 C oil. Season with salt and pepper. Add to shrimp mixture. Mix in
onion and capers. Chill at least 1 hour or up to 3 hours, tossing
occasionally.
Place greens in Inge bowl. Drizzle with some dressing from shrimp
mixture. Using slotted spoon, arrange shrimp mixture atop greens.
Place tomato and avocado slices in border around salad, overlapping
slices; drizzle with any remaining dressing.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp