Scallop and Shrimp Salad Recipe

Scallops: Tender and sweet, these seafood gems are the star of the dish.

Shrimp: Adds a succulent and slightly sweet flavor, complementing the scallops perfectly.

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

Cherry tomatoes: Juicy and sweet, they add a burst of color and flavor.

Avocado: Creamy and rich, it adds a luxurious texture to the salad.

Red onion: Adds a sharp and tangy bite, balancing the richness of the avocado and seafood.

Olive oil: Used for cooking the scallops and shrimp, and for drizzling over the salad.

Lemon juice: Adds a bright and zesty flavor, enhancing the overall taste of the dish.

When searing scallops and shrimp, ensure they are patted dry with a paper towel before seasoning. This helps achieve a perfect golden-brown crust on the scallops and prevents the shrimp from steaming in the pan. Additionally, avoid overcrowding the pan to maintain high heat, which is crucial for proper searing.

• scallops - Substitute with large sea scallops: Large sea scallops have a similar texture and flavor profile to regular scallops, making them a suitable replacement.

• shrimp - Substitute with langoustines: Langoustines have a sweet, delicate flavor similar to shrimp and can be used in the same way in salads.

• mixed greens - Substitute with baby spinach: Baby spinach provides a similar texture and nutritional profile, adding a slightly different but complementary flavor.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness to cherry tomatoes, making them an easy swap.

• avocado - Substitute with mango slices: Mango slices add a sweet and creamy texture similar to avocado, offering a different but delightful flavor.

• red onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste than red onions, making them a good alternative.

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

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a suitable replacement for lemon juice.

• To store the scallops and shrimp salad, first ensure that the salad is completely cooled to room temperature. This prevents condensation and sogginess.
• Transfer the salad into an airtight container. For best results, use separate containers for the mixed greens and the seafood to maintain freshness.
• Place the container with the mixed greens in the refrigerator. They should stay fresh for up to 2 days.
• Store the scallops and shrimp in a separate airtight container and refrigerate. They can be kept for up to 2 days as well.
• If you plan to freeze the seafood, place the scallops and shrimp in a freezer-safe bag or container. Ensure they are spread out in a single layer to avoid clumping.
• Label the container with the date and freeze. The seafood can be frozen for up to 3 months.
• When ready to use, thaw the scallops and shrimp in the refrigerator overnight. Avoid using a microwave to defrost as it can alter the texture.
• Once thawed, gently reheat the seafood in a pan over low heat for a few minutes until warmed through.
• Reassemble the salad by combining the mixed greens, cherry tomatoes, avocado, and red onion with the reheated seafood.
• Drizzle with fresh lemon juice and a bit of olive oil before serving to refresh the flavors.

• Gently reheat the scallops and shrimp separately from the salad. Use a non-stick pan over medium-low heat, adding a splash of olive oil if needed. Heat for 1-2 minutes on each side until just warmed through. Avoid overcooking to maintain their delicate texture.

• For a microwave option, place the scallops and shrimp on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 30-second intervals, checking frequently until warmed through.

• To keep the mixed greens and other fresh ingredients crisp, do not reheat them. Instead, toss them with the warmed scallops and shrimp just before serving.

• If you prefer a warm salad, you can lightly sauté the red onion and cherry tomatoes in a pan with a bit of olive oil for 1-2 minutes before adding them back to the salad. This will enhance their flavors without wilting the mixed greens too much.

• For a quick refresh, drizzle a bit more lemon juice and olive oil over the salad before serving to revive the flavors.

• Pan: Used to cook the scallops and shrimp to perfection, ensuring they are golden brown and opaque.

• Tongs: Handy for flipping the scallops and shrimp in the pan without damaging them.

• Large bowl: Essential for combining the mixed greens, cherry tomatoes, avocado, red onion, scallops, and shrimp.

• Knife: Necessary for slicing the avocado and red onion, as well as halving the cherry tomatoes.

• Cutting board: Provides a safe surface for cutting and preparing the vegetables and avocado.

• Measuring cups: Useful for measuring the olive oil and lemon juice accurately.

• Mixing spoon: Ideal for gently tossing the salad ingredients together to ensure even distribution of flavors.

• Paper towels: Useful for patting the scallops and shrimp dry before seasoning to ensure a good sear.

• Serving platter: Perfect for presenting the finished scallop and shrimp salad attractively.

Prep ingredients ahead: Clean and season the scallops and shrimp the night before to save time.

Use pre-washed greens: Opt for pre-washed mixed greens to eliminate the need for washing and drying.

Quick cook seafood: Cook the scallops and shrimp simultaneously in separate pans to speed up the process.

Ready-to-eat veggies: Use pre-sliced cherry tomatoes and red onions to cut down on prep time.

Efficient dressing: Mix olive oil and lemon juice in a jar ahead of time for a quick drizzle.