Marinated shrimp scallop & caper salad w/ sherry vinaigre
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus 1/2 C olive oil |
| ¾ | pounds | Large uncooked shrimp, peeled, deveined |
| ¾ | pounds | Bay scallops |
| 3½ | tablespoon | Sherry wine vinegar or red wine vinegar |
| 1½ | teaspoon | Minced garlic |
| ½ | teaspoon | Dried crushed red pepper |
| ½ | medium | Red onion, sliced |
| ⅓ | cup | Drained capers |
| 8 | cups | Mixed baby greens |
| 3 | mediums | Tomatoes, sliced |
| 1 | large | Avocado, peeled, pitted, 0sliced |
Directions
Heat 1 T oil in heavy large skillet over high heat. Add shrimp to skillet; saute 2 minutes. Add scallops and season with salt and pepper; saute just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
Whisk vinegar, garlic and crushed red pepper in small bowl. Whisk in ½ C 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 Inge bowl. Drizzle with some dressing from shrimp mixture. Using slotted spoon, arrange shrimp mixture atop greens.
Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>