SHRIMP & SCALLOP SALAD WITH TARRAGON ON RADICCHIO
Steps:
- Remove 6 large outer leaves from radicchio, rinse well, wrap in paper towels and refrigerate. Bring a large pan of salted water to a boil, add shelled shrimp and scallops and set on high heat until shrimp turn pink. Both the shrimp and scallops will be done at that point. Immediately empty the pan in a large colander in the sink and douse seafood with enough cold water to fully stop the cooking. Drain again and set aside. In a small skillet, warm prosciutto and olive oil, stirring over low heat for 5 minutes. Transfer to a large bowl, stirring until cool. Stir in shrimp, scallops, vinegar and tarragon. Season to taste with salt and freshly ground pepper, cover the bowl with plastic film and refrigerate until cold. To serve: Place a radicchio lettuce cup on 6 plates. Divide salad equally in the center of each leaf and garnish with taraagon sprigs.
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[email protected]Meh.
Antoni Skrzyp
[email protected]I've made this salad several times now, and it's always a hit. It's a great way to impress your guests without spending a lot of time in the kitchen.
Alex Luxe
[email protected]This is my new favorite salad! It's so easy to make, and it's always a crowd-pleaser.
Mehedy Islam
[email protected]I followed the recipe exactly, but my salad didn't turn out as good as the picture. The shrimp were overcooked, and the dressing was too salty.
David Houghton
[email protected]I'm not a big fan of seafood, but I actually enjoyed this salad. The shrimp and scallops were cooked perfectly, and the dressing was delicious.
Marjan Mia
[email protected]This salad is perfect for a summer lunch or dinner. It's light and refreshing, but still filling.
Casper Ede
[email protected]I added some chopped avocado to my salad, and it was delicious! It added a creamy texture and a pop of color.
Patience Chemutai
[email protected]The dressing is a little too oily for my taste. I would recommend using less olive oil.
Jeremiah Jeremy
[email protected]This salad is a great way to use up leftover shrimp and scallops.
Destiny Imuentiyan
[email protected]I wasn't sure about the tarragon at first, but it really grew on me. It adds a subtle anise flavor that complements the seafood perfectly.
simu akther
[email protected]I love the simplicity of this dish. It's quick and easy to make, but it tastes like you spent hours in the kitchen.
Kenneth Hardy
[email protected]This shrimp and scallop salad was a hit at my dinner party! The combination of flavors and textures was amazing, and the radicchio added a nice touch of bitterness. I will definitely be making this again.