Best 5 Shrimp And Scallop Salad Recipes

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.

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
• Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup 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 large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

SHRIMP AND SCALLOP SALAD WITH ORANGE SECTIONS

Steps:

• In two separate saucepans bring water to a boil with 1 tablespoon salt and 2 tablespoons vinegar in each pan. (If you don't have two saucepans, you can execute this step in two stages using the same saucepan twice.) When the water comes to a boil, drop the shrimp into one pan and the scallops into the other. Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for about 1 minute, until their color turns a flat white. Drain immediately.
• Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops.
• Peel 4 oranges with a sharp paring knife, removing the peel and the pith. Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section. Lift out the membrane-less sections and remove any seeds. Set aside.
• Detach the lettuce leaves from the head, discarding any bruised or wilted leaves. Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner. Cut the leaves into strips about 1/2-inch wide. Cut the remaining orange in half and squeeze out the juice.
• Combine the shrimp, scallops, and orange sections in a bowl. Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly.
• Choose a shallow-- neither too deep nor too flat-- serving platter. Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl. Serve at once.

SEARED SHRIMP, SCALLOP AND GRAPE TOMATO COUSCOUS SALAD RECIPE - (4.5/5)

Steps:

• 1 Bring water and ¼ tsp (1 mL) salt, and pepper to taste, to a boil over high heat in a saucepan. Gradually stir in couscous; remove from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool, uncovered. 2 Pat shrimp and scallops dry. Heat 1 tbsp (15 mL) of olive oil over high heat in a skillet until very hot. Sear shrimp, turning once, for about 1 minute per side or just until pink and opaque; transfer to a bowl. Add scallops to skillet and sear for about 2 minutes or until brown and crisp on the bottom (don't try to turn them too soon or they'll tear); flip over and sear for 1 to 2 minutes or until browned and just opaque inside. Transfer to bowl with shrimp; set aside. 3 Add grape tomatoes to skillet and cook, shaking pan often, for about 3 minutes or until browned and just softened; transfer to a plate. Reduce heat to medium-low. Add shallots and thyme and sauté for 2 minutes or until softened. Pour in vinegar and bring to a boil, deglazing pan. 4 Transfer shallot mixture to a large bowl, scraping pan well. Whisk in remaining oil, mustard and ¼ tsp (1 mL) each salt and pepper. Pour half of the dressing over shrimp and scallops; toss to coat. Add couscous and diced zucchini to large bowl and toss to coat with dressing. 5 Arrange greens on individual serving plates, top with couscous and tomatoes. Arrange shrimp and scallops on top and drizzle salads with remaining dressing from bowl.

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.