Best 8 Shrimp Scallops Over A Orange Avocado Salad Recipes

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Unveiling a culinary masterpiece, the "Shrimp Scallops over an Orange Avocado Salad" emerges as an extraordinary symphony of flavors, textures, and vibrant colors. This tantalizing dish invites you on a culinary journey where the delicate sweetness of succulent shrimp and scallops harmonizes with the juicy burst of oranges and the creamy richness of ripe avocados. Embark on a culinary adventure where contrasting textures merge, creating a symphony of taste that will redefine your dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP & SCALLOP SALAD IN AVOCADO CUPS



Shrimp & Scallop Salad in Avocado Cups image

Make and share this Shrimp & Scallop Salad in Avocado Cups recipe from Food.com.

Provided by Bergy

Categories     Canadian

Time 18m

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces shrimp, peeled,boil first them peel or use ready cooked
8 ounces bay scallops or 8 ounces sea scallops
4 avocados
1/4 cup red onion, diced
1/4 cup tomatoes, chopped
1/4 cup English cucumber, chopped
1 jalapeno pepper, chopped
2 tablespoons parsley, chopped
1/2 teaspoon lime zest
2 tablespoons fresh lime juice

Steps:

  • Cook the shrimp& scallops in boiling water for about 3 minutes (do not over cook or they will become tough, you should only cook them until the shrimp turn pink and the scallops are opaque. Drain& chill under cold water. Cube the scallops (Leave bay scallops whole). You may now, if you wish, cover the sea).
  • Cut Avocados in half and remove the pit.
  • Scoop out the flesh, leaving a thin shell, chop the flesh and place in a large bowl.
  • Add shrimp, scallops and remaining ingredients, toss lightly.
  • Divide among the 8 avocado shells, mound attractively.

GRILLED AVOCADO AND SCALLOP SALAD



Grilled Avocado and Scallop Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 1/2 tablespoons achiote paste*, crumbled or 1 tablespoon smoked paprika
1 orange, juiced
2 limes, juiced
1 medium garlic clove, peeled and minced
3/4 cup extra-virgin olive oil
Pinch sea salt and freshly ground black pepper
12 large sea scallops
Extra-virgin olive oil
Extra-virgin olive oil, for greasing pan
2 Hass avocados, halved, pitted and flesh cut into quarters
2 tablespoons sugar
Sea salt and freshly ground black pepper
6 cups mixed baby lettuces
1 red grapefruit, peeled and segmented

Steps:

  • Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
  • Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
  • Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
  • Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
  • To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.

SHRIMP & SCALLOPS OVER A ORANGE AVOCADO SALAD



Shrimp & Scallops over a Orange Avocado Salad image

This is by far one of my favorite salads. Warm seafood with a little spice served with a cool avocado and orange salsa over spicy arugula. A two minute dressing, quick salsa, and a five minute seafood makes for a great light dinner. I don't know about everyone else, but every now and then I love to eat a light salad for dinner, and this is perfect.

Provided by SarasotaCook

Categories     < 60 Mins

Time 50m

Yield 4-6 Salads, 4-6 serving(s)

Number Of Ingredients 21

1 (7 ounce) bag baby arugula
1 tablespoon mandarin orange juice
3 tablespoons olive oil
1 teaspoon red wine vinegar
1 teaspoon minced garlic
2 avocados, chopped
1/2 cup red onion, cut in half and thin sliced
1 (15 ounce) can mandarin oranges, drained (juice reserved for the dressing and seafood)
2 tablespoons lime juice
salt
pepper
3/4 lb large shrimp
3/4 lb sea scallops
1 tablespoon lime juice
1 tablespoon mandarin orange juice
3 tablespoons olive oil (2 for the marinade, 1 to saute)
1 tablespoon butter (to saute)
1/4 teaspoon red pepper
salt
pepper
fresh cilantro, chopped fine

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 SCALLOP SALAD WITH ORANGE SECTIONS



Shrimp and Scallop Salad with Orange Sections image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 8

Salt
1/4 cup white wine vinegar
1 pound raw medium shrimp in their shells
1 pound bay scallops or sea scallops cut in half
5 medium oranges
1 head of romaine lettuce
1/4 cup extra virgin olive oil
Fresh ground black pepper

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.

SHRIMP 'N' SCALLOPS TROPICAL SALAD



Shrimp 'n' Scallops Tropical Salad image

A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 18

2 tablespoons diced peeled mango
1 tablespoon diced fresh pineapple
1-1/2 teaspoons mango chutney
1-1/2 teaspoons olive oil
1 teaspoon rice vinegar
3/4 teaspoon lime juice
Dash salt
Dash crushed red pepper flakes
3 cups torn Bibb or Boston lettuce
1 cup chopped peeled cucumber
1/2 medium ripe avocado, peeled and sliced
2 tablespoons coarsely chopped macadamia nuts, toasted
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 tablespoons canola oil
1-1/2 teaspoons Caribbean jerk seasoning
6 uncooked large shrimp, peeled and deveined
6 sea scallops, halved

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.

Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.

AVOCADO-SHRIMP SALAD



Avocado-Shrimp Salad image

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Provided by RCRENFRO

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

Steps:

  • Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g

ITALIAN SCALLOP AND SHRIMP SALAD



Italian Scallop and Shrimp Salad image

This light and flavorful appetizer is great for seafood and garlic lovers!

Provided by Lillian

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 8h55m

Yield 10

Number Of Ingredients 8

5 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped celery leaves
1 teaspoon kosher salt
½ cup corn oil
2 cups frozen petite peas
2 pounds bay scallops
2 pounds peeled and deveined small shrimp

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.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 8.2 g, Cholesterol 193.2 mg, Fat 12.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 1.7 g, Sodium 638.9 mg, Sugar 0.1 g

SHRIMP AVOCADO SALAD



Shrimp Avocado Salad image

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 pound peeled and deveined cooked shrimp, coarsely chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed
Bibb lettuce leaves
Lime wedges

Steps:

  • Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

Tips:

  • Use fresh, high-quality seafood. This will make a big difference in the flavor of your dish.
  • Don't overcook the shrimp or scallops. They should be cooked through, but still tender and juicy.
  • Make sure the salad is well-dressed. The dressing should be flavorful and tangy, and it should coat the salad evenly.
  • Serve the salad immediately. This will prevent the avocado from browning and the salad from wilting.
  • Enjoy! This salad is a delicious and healthy way to enjoy shrimp and scallops.

Conclusion:

This shrimp and scallop salad is a light and refreshing dish that is perfect for a summer meal. The combination of sweet shrimp, tender scallops, and tangy orange avocado dressing is sure to please everyone at your table. This salad is also a good source of protein, omega-3 fatty acids, and vitamins. So next time you're looking for a healthy and delicious salad, give this one a try.

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