Lobster Scallop Salad With Bloodorange Vinaigrette Recipes

VINAIGRETTE SCALLOPS AND SHRIMP SALAD

Vinaigrette Scallops and Shrimp Salad image

Tender scallops and shrimp meet crunchy bell peppers and red onion in this refreshing salad dressed with Marie's® Garlic Parmesan Italian Vinaigrette. Garnish with fresh chopped cilantro if desired.

Provided by Marie's Dressings

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup Marie's® Garlic Parmesan Italian Vinaigrette
2 pounds cooked seafood (bay scallops and small shrimp)
1 red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tablespoons cilantro, chopped, or more to taste
Salt and pepper
1 (12 ounce) bag prepared assorted greens

Steps:

Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 8.9 g, Cholesterol 442.6 mg, Fat 13.8 g, Fiber 2.9 g, Protein 50.4 g, SaturatedFat 2.7 g, Sodium 751.3 mg, Sugar 4 g

BUTTERNUT FARRO SALAD WITH BLOOD ORANGE VINAIGRETTE

Butternut Farro Salad with Blood Orange Vinaigrette image

This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.

Provided by France C

Categories Salad Grains

Time 1h15m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons freshly squeezed blood orange juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon maple syrup
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
1 cup water
½ cup pearled farro
⅛ teaspoon salt
2 cups cubed butternut squash (1/2-inch)
1 cup chopped red onion (1/2-inch)
1 clove garlic, minced
1 tablespoon olive oil
¼ teaspoon salt
3 tablespoons toasted pecans
3 tablespoons dried cranberries
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 35.4 g, Fat 14.9 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 330.3 mg, Sugar 7.2 g

LOBSTER SALAD ON BRIOCHE WITH VANILLA-ORANGE VINAIGRETTE

Lobster Salad on Brioche with Vanilla-Orange Vinaigrette image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 cups orange juice
1-ounce ginger, peeled and sliced
1/4 vanilla bean, split and scraped
2 star anise
1 lime, juiced
1 tablespoon Dijon mustard
1 1/2 teaspoons Thai fish sauce
1/2 cup pure olive oil
1/2 cup extra virgin olive oil
10 haricots verts
2 (1 1/4 pound) lobsters
4 slices brioche, cut round
1 avocado, diced
1 fennel bulb, sliced paper thin
1/4 cup pumpkin seeds, toasted
10 leaves baby lola rosa lettuce, washed
Salt and pepper, to taste

Steps:

In small pan place the orange juice, ginger, vanilla and star anise. Reduce until 3/4 cup remains. Strain and reserve in a bowl. When room temperature, add the lime juice, mustard and Thai fish sauce. Slowly whisk in the olive oils, reserve.
Bring a small pot of water to a boil, add salt. Remove the tips off the haricots verts. Cook them until tender and refresh in ice water. Cut into thirds.
Boil a large pot of salted water. Add the lobsters. When they float, remove them from the water (about 5 minutes). Remove the tail and claw meat. Dice the claw meat. Slice the tails in half lengthwise. Toast the brioche. Mix the haricots verts, avocado, fennel, pumpkin seeds, claw meat, salt and pepper and enough dressing to coat well.
Divide this salad on the plates. Place the toasted brioche on top. Toss the tails and lola rosa with dressing to coat, season with salt and pepper. Place the tails on the brioche. Top with a small bouquet of lola rosa. Drizzle some dressing around the plate and serve.

LOBSTER SCALLOP SALAD WITH BLOODORANGE VINAIGRETTE

LOBSTER SCALLOP SALAD WITH BLOODORANGE VINAIGRETTE image

Categories Shellfish Sauté

Yield 4 first course salads

Number Of Ingredients 18

Ingredients

Dressing:
3 blood oranges jucied with pulp but remove seeds.
1 tbls. rice wine vinager
1/2 tbls. peeled and thinnly sliced ginger
2 teas. dijon mustard
1 tbls. chopped tarragon
3/4 cup EVOO
salt and pepper
Salad:
2 live small (1 lb.) maine lobsters
1/2 lb. nantucket bay scallops (or smallest scallops you can find)
1 small head boston bibb lettuce
1/2 a fennel bulb shaved very thin
1 medium shallot diced
2 cloves garlic diced
3 tbls. EVOO
4 fennel sprigs for garnish
makes 2 large to 4 small first course salads.

Steps:

Dressing: Juice the blood oranges. In heavy sauce pan on low, heat till reduces to about half, stiring consintly. let cool. In blender, combine the mustard, OJ, ginger, vinager, salt and peper to taste, blend. Slowly drizzle in oil till fully emulsified. mix in taragon last, but do not blend. Salad: Brake apart live lobster and saute the claws and tail over medium heat in a large skillet until cooked, about 5 min. (can freeze rest of head and claws for stock) Cool to room temp. then crack shells, extract meat, careful to get the claws out in whole pieces. Set aside. Clean the scallops, taking off the white muscle part. Wash, dry and brake apart the lettuce into indivdual leaves, keep covered in refrigerator until ready to serve. Shave the fennel. Dice the shallot and garlic very small. heat EVOO in the same large skillet (remove any lobster scum) over medium heat. saute the shallot and garlic till just soft, about 1-2 minutes, then add scollops. saute till almost cooked, about 2-3 minutes, then add lobster. mix till heated through, another 1-2 minutes. then turn off heat and add salt to tatse. arange the lettuce leaves on each plate then add fennel. then top with the warm seafood mixture. last, drizzle the dressing all around. garnish with the fennel sprigs.

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