Best Shrimp And Scallop Salad With Orange Sections Recipes

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SCALLOP SALAD



Scallop Salad image

Provided by Food Network

Time 20m

Number Of Ingredients 14

2 tablespoons olive oil, plus 2 ounces
1/4 pound sea scallops
2 U-12 shrimp, shelled and cleaned
1/4 pound calamari, cleaned and sliced into rings
1 cup mixed field greens
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
1/2 Bermuda onion, chopped
1 vine ripened tomato, sliced into wedges
Cucumber slices for garnish
1-ounce vinegar
Salt and pepper to taste
Fresh basil for garnish

Steps:

  • Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
  • In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.

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

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE



Marinated Shrimp, Scallop and Caper Salad with Sherry Vinaigrette image

Categories     Salad     Leafy Green     Tomato     Scallop     Shrimp     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 tablespoon plus 1/2 cup olive oil
3/4 pound large uncooked shrimp, peeled, deveined
3/4 pound bay scallops
3 1/2 tablespoons Sherry wine vinegar or red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried crushed red pepper
1/2 medium-size red onion, sliced
1/3 cup drained capers
8 cups mixed baby greens
3 medium tomatoes, sliced
1 large avocado, peeled, pitted, sliced

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 & 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



Shrimp and scallop salad image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 35m

Yield Four to six servings

Number Of Ingredients 20

3/4 pound medium-size shrimp, about 24
1 rib celery, quartered
1 bay leaf
1 clove garlic, peeled
Salt to taste, if desired
Freshly ground pepper to taste
3/4 pound sea scallops
1 pound celery (Chinese) cabbage
1/2 pound red, ripe tomatoes, cored
1/2 pound fresh red onions
1/4 pound small mushrooms
1 teaspoon lemon juice
1 tablespoon finely chopped dill
2 tablespoons imported mustard
3 tablespoons white-wine vinegar
1/2 teaspoon sugar
1 cup peanut, vegetable or corn oil
2 tablespoons finely chopped dill
Salt to taste, if desired
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 38 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 0 grams

WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS



Warm Caesar Salad with Grilled Shrimp and Scallops image

Categories     Salad     Leafy Green     Quick & Easy     Scallop     Shrimp     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 garlic cloves, minced and mashed to a paste with a pinch of salt
5 tablespoons olive oil
1 1/2 cups 1/2-inch bread cubes
1 1/2 teaspoons anchovy paste
2 teaspoons fresh lemon juice
8 shrimp (about 1/2 pound), shelled
8 sea scallops (about 1/2 pound), halved horizontally if desired
1/2 head of romaine, washed well, spun dry, and torn into small pieces (about 4 cups)
2 tablespoons freshly grated Parmesan

Steps:

  • In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
  • In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

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.

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