Best Shrimp Scallops Over A Orange Avocado Salad Recipes

SHRIMP & SCALLOP SALAD IN AVOCADO CUPS

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.

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.

SHRIMP & SCALLOPS OVER A ORANGE AVOCADO SALAD

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 AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Steps:

• Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
• Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
• When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
• Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
• When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.

SHRIMP 'N' SCALLOPS TROPICAL SALAD

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.

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.

GRILLED AVOCADO AND SCALLOP SALAD

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.