Shrimpscallopsaladinavocadocups Recipes

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.

SHRIMP AVOCADO SALAD

Steps:

• Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

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.

SCALLOP AND SHRIMP COCKTAIL

Steps:

• Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
• Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
• Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.

SPANISH-STYLE SHRIMP AND SCALLOP SALAD

Steps:

• In a skillet heat 1 tablespoon of oil with the garlic over moderately high heat until it is hot but not smoking and in it sauté the shrimp and the scallops, stirring, for 2 minutes. Stir the tomato, the olives, and the onion and transfer the mixture to a large bowl. In a bowl whisk together the remaining 1 tablespoon oil, 1 tablespoon water, the vinegar, the paprika, the sugar, and salt and pepper to taste. Add the lettuces and the dressing to the shrimp mixture and toss the salad to coat it well with the dressing.

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.

SHRIMP, SCALLOP, AND COD LASAGNE

Steps:

• Make sauce:
• In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in stock, milk, Sherry, and lemon juice in a stream and simmer, whisking occasionally, until thickened, about 10 minutes. Sauce may be prepared up to this point 3 days ahead and chilled, its surface covered with plastic wrap.
• In a large non-stick skillet cook fennel and leeks with salt and pepper to taste in 2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden and transfer to a large bowl.
• In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté shrimp with salt and pepper to taste until pink and just cooked through, about 30 seconds on each side. Add shrimp to fennel mixture.
• Remove tough muscle from side of each scallop and cut scallops into 1/2-inch pieces. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté scallops and cod, stirring, until opaque and just cooked through, about 1 1/2 minutes. Add scallops and cod to shrimp mixture. In a small bowl whisk together egg and lemon juice and stir into seafood mixture.
• Transfer sauce to a bowl and whisk until smooth. In another bowl with an electric mixer beat cream until it just holds soft peaks and fold into sauce gently but thoroughly.
• Preheat oven to 375°F.
• Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other. Spread one third shrimp mixture over pasta and sprinkle with 1 tablespoon bread crumbs. Drop one fourth remaining sauce onto shrimp mixture by spoonfuls and gently spread with back of spoon. Sprinkle 1/2 cup Parmesan over sauce and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with remaining 1/4 cup Parmesan.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until bubbling and golden. Let lasagna stand 5 minutes before serving.

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 '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.