Vinaigrette Scallops and Shrimp Salad Recipe

Scallops: These are tender and sweet shellfish that need to be cleaned and patted dry before cooking.

Shrimp: Peeled and deveined, these add a succulent texture to the salad.

Mixed greens: A blend of various leafy greens that provide a fresh and crisp base for the salad.

Olive oil: Used for both searing the seafood and making the vinaigrette, it adds a rich flavor.

Red wine vinegar: This gives the vinaigrette its tangy and slightly sweet taste.

Dijon mustard: Adds a bit of spice and depth to the vinaigrette.

Garlic: Minced to infuse the vinaigrette with a robust flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of heat and balances the flavors.

When searing scallops and shrimp, ensure they are thoroughly dried with a paper towel. Excess moisture can cause them to steam rather than sear, preventing that desirable golden-brown crust. Additionally, avoid overcrowding the skillet; cook in batches if necessary to maintain high heat and achieve an even sear.

• scallops - Substitute with large sea scallops: If you can't find regular scallops, large sea scallops can be a good alternative due to their similar texture and flavor.

• scallops - Substitute with firm white fish: Firm white fish like cod or haddock can mimic the texture of scallops when cooked properly.

• shrimp - Substitute with prawns: Prawns are very similar to shrimp in taste and texture, making them an excellent substitute.

• shrimp - Substitute with lobster meat: For a more luxurious option, lobster meat can replace shrimp, offering a rich and slightly sweet flavor.

• mixed greens - Substitute with baby spinach: Baby spinach has a mild flavor and tender texture, making it a good alternative to mixed greens.

• mixed greens - Substitute with arugula: Arugula adds a peppery flavor that can enhance the overall taste of the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in vinaigrettes.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a versatile substitute.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note to the vinaigrette.

• red wine vinegar - Substitute with white wine vinegar: White wine vinegar is another acidic option that can replace red wine vinegar without drastically changing the flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in a pinch, though it will be slightly less refined in flavor.

• garlic - Substitute with shallots: Minced shallots can provide a milder, slightly sweet flavor that complements the vinaigrette.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it will be less pungent.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor but works similarly in seasoning.

• salt - Substitute with kosher salt: Kosher salt is less dense than table salt and can be used to season the dish evenly.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less intense peppery taste.

• black pepper - Substitute with crushed red pepper flakes: For a bit of heat, crushed red pepper flakes can be used in place of black pepper.

• Allow the scallops and shrimp to cool to room temperature before storing. This prevents condensation, which can make the seafood soggy.
• Store the vinaigrette separately from the mixed greens to keep the salad fresh and crisp. Place the vinaigrette in a small airtight container.
• Place the cooled scallops and shrimp in an airtight container. Layer them with parchment paper if stacking to avoid sticking.
• Store the mixed greens in a separate container lined with a paper towel to absorb excess moisture and keep them crisp.
• Refrigerate all components. The scallops and shrimp can be stored for up to 2 days, while the mixed greens can last for up to 3 days.
• For freezing, place the cooled scallops and shrimp in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container.
• Label the containers with the date to keep track of freshness.
• When ready to serve, thaw the scallops and shrimp in the refrigerator overnight. Reheat gently in a skillet over low heat to avoid overcooking.
• Toss the mixed greens with the vinaigrette just before serving to maintain the best texture and flavor.

• Preheat your oven to 275°F (135°C). Place the scallops and shrimp on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Alternatively, use a skillet to reheat. Heat a small amount of olive oil over medium-low heat. Add the scallops and shrimp and cook for 2-3 minutes on each side, or until they are heated through. Be careful not to overcook, as this can make them rubbery.

• For the mixed greens, it's best to keep them fresh and crisp. If they have wilted, consider refreshing them by soaking in ice water for a few minutes, then drying thoroughly before serving.

• If you have leftover vinaigrette, store it separately in an airtight container in the refrigerator. Before using, let it come to room temperature and give it a good whisk or shake to re-emulsify.

• To reassemble, toss the refreshed mixed greens with the vinaigrette. Arrange the reheated scallops and shrimp on top and serve immediately.

• Skillet: A flat-bottomed pan used for searing the scallops and cooking the shrimp.

• Mixing bowl: A large bowl used for whisking together the vinaigrette ingredients.

• Whisk: A utensil used to blend the olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper into a smooth vinaigrette.

• Tongs: A tool used for flipping the scallops and shrimp while cooking to ensure they are evenly seared.

• Measuring spoons: Used to measure out the olive oil, red wine vinegar, and dijon mustard accurately.

• Garlic press: A tool to mince the garlic clove efficiently.

• Salad spinner: Used to dry the mixed greens thoroughly after washing.

• Serving platter: A large dish used to arrange the mixed greens, scallops, and shrimp for presentation.

• Paper towels: Used to pat dry the scallops and shrimp before cooking to ensure a good sear.

Prep ingredients in advance: Clean and pat dry the scallops and shrimp ahead of time to save cooking time.

Use pre-washed greens: Buy mixed greens that are already washed and dried to skip this step.

Make vinaigrette ahead: Whisk together the olive oil, red wine vinegar, dijon mustard, and minced garlic in advance and store in the fridge.

Cook in batches: Sear the scallops and shrimp simultaneously in separate pans to cut down on cooking time.

Use high heat: Ensure your skillet is hot before adding the scallops and shrimp for a quicker sear.