Marinated Shrimp, Scallop And Caper Salad, Sherry Vinaigret

By á-174942

Ingredients

• 1 tablespoon olive oil plus
• 1/2 cup olive oil
• 3/4 pound large uncooked shrimp peeled, deveined
• 3/4 pound bay scallops
• Salt to taste
• Freshly-ground black pepper to taste
• 3 1/2 tablespoons Sherry wine vinegar (or red wine vinegar)
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon dried crushed red pepper
• 1/2 medium red onion sliced
• 1/3 cup drained capers
• 8 cups mixed baby greens
• 3 medium tomatoes sliced
• 1 large avocado peeled, pitted, and sliced

Details

Servings 4

Preparation

Step 1

Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.

Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.

Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

This recipe yields 4 servings.