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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Here's a recipe that's sized right for two seafood lovers, Lillian Julow says of her easy entree salad. Served over a bed of greens, sauteed scallops and shrimp get plenty of flavor from garlic and a homemade vinaigrette. Ingredients:
1/4 cup chopped red onion |
2 tablespoons water |
2 tablespoons white vinegar |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
4 teaspoons olive oil, divided |
1/2 pound uncooked medium shrimp, peeled and deveined |
1/3 pound bay scallops |
1 garlic clove, minced |
4 cups spring mix salad greens |
Directions:
1. In a jar with a tight-fitting lid, combine the first seven ingredients; add 2 teaspoons oil. Shake well; set aside.
2. In a large skillet, cook the shrimp, scallops and garlic in remaining oil over medium heat for 5-6 minutes or until shrimp turn pink and scallops are firm and opaque.
3. Divide the greens between two salad plates; top with seafood mixture. Shake dressing and drizzle over salads. Yield: 2 servings.
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