Spanish Style Shrimp And Scallop Salad Recipes

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SPANISH SEAFOOD SALAD



Spanish Seafood Salad image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds large shrimp (21/24), shelled and deveined
1 1/2 pounds baby squid bodies and tentacles, cleaned
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 pound Dungeness crab meat, picked over
8 piquillo peppers, drained and thinly sliced
1 large stalk celery, finely diced, plus leaves for garnish
1 small red onion, halved and thinly sliced
1 cup pitted Spanish green olives, halved
1/2 cup thinly sliced cornichon
1/2 cup chopped fresh parsley
1/4 cup white wine vinegar
1/2 cup Spanish extra-virgin olive oil
Zest and juice of 1 lemon

Steps:

  • Heat a charcoal or gas grill to high for direct grilling.
  • Brush the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and just cooked through, about 4 minutes for the shrimp and 6 minutes for the squid bodies and tentacles.
  • Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl. In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper. Pour over the salad and toss to combine. Cover and refrigerate for 30 minutes to allow the flavors to meld.

SPANISH-STYLE SHRIMP AND SCALLOP SALAD



Spanish-Style Shrimp And Scallop Salad image

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Provided by BigOven Cooks

Categories     Salad

Time 30m

Yield 1

Number Of Ingredients 16

; strips
; deveined if desired
1/2 sm Red onion; sliced thin
1 tb Sherry vinegar
8 Romaine leaves; cut into
2 tb olive oil
A pinch of paprika
; and cut into
1/4 lb Shrimp; shelled, and
1/4 c Minced seeded tomato
8 Pimiento-stuffed green
1/8 ts Sugar
1 sm Head Bibb lettuce; rinsed,
1 ts Garlic minced
1/4 lb Sea scallops; halved
; julienne strips

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 saute 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. Gourmet March 1990

Nutrition Facts : Calories 72 calories, Fat 6.7605 g, Carbohydrate 2.29637543496675 g, Cholesterol 0 mg, Fiber 0.0440999979972839 g, Protein 0.139475249995 g, SaturatedFat 0.933909 g, ServingSize 1 1 Serving (252g), Sodium 1.67504999899991 mg, Sugar 2.25227543696946 g, TransFat 0.185961000000001 g

SPANISH-STYLE SHRIMP AND SCALLOP SALAD



Spanish-Style Shrimp and Scallop Salad image

Categories     Salad     Leafy Green     Olive     Onion     Tomato     Sauté     Low Fat     Lunch     Scallop     Shrimp     Gourmet

Number Of Ingredients 12

2 tablespoons olive oil
1 teaspoon minced garlic
1/4 pound shrimp, shelled, and deveined if desired
1/4 pound sea scallops, halved crosswise
1/4 cup minced seeded tomato
8 pimiento-stuffed green olives, sliced thin
1/2 small red onion, sliced thin
1 tablespoon Sherry vinegar
a pinch of paprika
1/8 teaspoon sugar
1 small head of Bibb lettuce, rinsed, spun dry, and cut into julienne strips
8 romaine leaves, cut into julienne strips

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.

ITALIAN SHRIMP, SCALLOP, AND CALAMARI SALAD



Italian Shrimp, Scallop, and Calamari Salad image

I found this in the new issue of, my favorite magazine, Coastal Living. It sounds perfect to post for ZWT 2006. I have not tried it but this is a recipe that is right up my alley! Can't wait to make this!

Provided by susie cooks

Categories     Squid

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

3/4 lb shrimp, peeled and deveined
3/4 lb bay scallop
3/4 lb calamari, cut into rings and tentacles halved
2 cups fennel, very thinly sliced
1 onion, halved and thinly sliced
1 cup grape tomatoes, halved
1 cup flat leaf parsley, chopped
1/2 cup Sicilian olives, pitted and coarsely chopped
1/2 cup kalamata olive, pitted and coarsely chopped
1/2 cup fresh lemon juice
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add shrimp; coook 2 minutes or until no longer translucent.
  • Transfer shrimp to a large colander with a slotted spoon.
  • Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent.
  • Transfer scallops to colander with shrimp.
  • Add calamari to boiling water; cook 30 seconds. transfer calamari to colander with other seafood.
  • Run cold water over seafood until no longer warm; drain well.
  • Combine cool seafood, fennel, onions, tomatoes, parsley. olives.
  • Combine lemon juice, vinegar, salt and pepper in a small bowl with a wire whisk.
  • Pour over seafood and vegetable mixture. Toss well.
  • Let stand at room temperature for at least 15 minutes before serving.

Nutrition Facts : Calories 102.8, Fat 1.9, SaturatedFat 0.3, Cholesterol 89.5, Sodium 299.3, Carbohydrate 6.4, Fiber 1.3, Sugar 0.8, Protein 15.2

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.

SHRIMP AND SCALLOP SAUTé



Shrimp and Scallop Sauté image

Categories     Citrus     Garlic     Mushroom     Shellfish     Tomato     Sauté     Quick & Easy     Wheat/Gluten-Free     Scallop     Shrimp     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons olive oil
6 large garlic cloves, minced
1 pound mushrooms, sliced
2 tablespoons tomato paste
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 pound medium shrimp, peeled, deveined
1 bunch green onions, sliced
1 pound bay scallops
1/3 cup chopped fresh parsley

Steps:

  • Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

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

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

SHRIMP AND SCALLOPS WITH SPEEDY SALAD



Shrimp and Scallops With Speedy Salad image

Make and share this Shrimp and Scallops With Speedy Salad recipe from Food.com.

Provided by Chef floWer

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 tablespoon olive oil
8 ounces scallops
8 ounces raw shrimp, peeled and deveined
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon lemon juice
6 ounces cherry tomatoes, halved
1/4 red onion, finely sliced
1 small cucumber, finely sliced
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 pinch black pepper, grounded
10 capers

Steps:

  • Salad: In a bowl add sliced red onion, halved Cherry Tomatoes, sliced cucumber, set aside.
  • Seafood: Heat pan on a medium heat then add olive oil. Add scallops and shrimp in a single layer on warm pan and cook for about 4 to 5 minutes or when browned.
  • Turn over each scallops and shrimp and cook again for about 3 to 4 minutes or when browned.
  • While these are cooking, place honey, lemon and brown sugar in a microwave-proof small bowl and heat for about 30 seconds, remove from microwave and mix ingredients together until watery. Then pour over scallops and shrimp.
  • Cook until they are caramelized.
  • Salad Dressing: In a small bowl, mix together lemon juice, olive oil, Dijon mustard and black pepper, set aside.
  • To plate: Add salad in the middle of the place add seafood around salad, drizzle salad dressing on salad and garnish with capers.
  • Serve with crusty bread.

Nutrition Facts : Calories 416.4, Fat 13.4, SaturatedFat 2, Cholesterol 209.5, Sodium 389.1, Carbohydrate 30.8, Fiber 2.1, Sugar 21.1, Protein 44

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