Shrimp And Scallop Salad With Orange Sections Recipes

SCALLOPS WITH ORANGES & ROSEMARY

Steps:

• Using 2 oranges, remove 5 (3-inch) strips of orange zest. Reserve 2 of the longest strips possible.
• Remove peel & pith from oranges. With small knife, remove the sections over a bowl.
• Pat scallops dry on paper towels, set aside.
• Heat oil in large nonstick skillet over medium-high heat.
• Add rosemary and 3 strips of orange zest, cook, stirring frequently (about 1 minute).
• Add one-third of the scallops (approx. 8) and cook, turning with tongs, until golden brown (approx. 2 minute on each side).
• Remove from heat & place in bowl.
• Repeat with remaining scallops.
• Add onion and garlic to skillet and cook till softened, about 2 minutes.
• Increase heat to high; add half the orange sections, any liquid from the cooked scallops, vinegar, salt & pepper.
• Cook 2 minutes, stirring frequently.
• Discard rosemary & orange zest.
• Return scallops to skillet and heat through for 1-2 minutes.
• Arrange the salad greens on 4 plates and top with remaining orange sections.
• Spoon scallops & sauce over the top of the orange/salad.
• Garnish with reserved orange zest and fresh rosemary sprigs.

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 & 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.

ITALIAN SCALLOP AND SHRIMP SALAD

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.

VINAIGRETTE SCALLOPS AND SHRIMP SALAD

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.

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE

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.