Marinated Shrimp, Scallop And Caper Salad, Sherry Vinaigret Recipe
Servings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil plus
- 1/2 c. extra virgin olive oil
- 3/4 lb large uncooked shrimp peeled, deveined
- 3/4 lb bay scallops Salt to taste Freshly-grnd black pepper to taste
- 3 1/2 Tbsp. Sherry wine vinegar (or possibly red wine vinegar)
- 1 1/2 tsp chopped garlic
- 1/2 tsp dry crushed red pepper
- 1/2 med red onion sliced
- 1/3 c. liquid removed capers
- 8 c. mixed baby greens
- 3 med tomatoes sliced
- 1 lrg avocado peeled, pitted, and sliced
Directions
- Heat 1 Tbsp. oil in heavy large skillet over high heat. Add in shrimp to skillet; saute/fry 2 min. Add in scallops and season with salt and pepper; saute/fry just till cooked through, about 1 minute. Transfer to bowl; cold. Drain off juices.
- Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 c. oil. Season with salt and pepper. Add in to shrimp mix. Fold in onion and capers. Refrigerateat least 1 hour or possibly up to 3 hrs, tossing occasionally.
- Place greens in large bowl. Drizzle with some dressing from shrimp mix atop greens. Using slotted spoon, arrange shrimp mix atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 602g | |
| Recipe makes 4 servings | |
| Calories 664 | |
| Calories from Fat 337 | 51% |
| Total Fat 37.97g | 47% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1492mg | 62% |
| Potassium 866mg | 25% |
| Total Carbs 48.08g | 13% |
| Dietary Fiber 20.4g | 68% |
| Sugars 13.69g | 9% |
| Protein 34.61g | 55% |
