Shrimp and Scallops With Speedy Salad
photo by Chef floWer
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
-
Seafood
- 1⁄2 tablespoon olive oil
- 8 ounces scallops
- 8 ounces raw shrimp, peeled and deveined
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon lemon juice
-
Salad
- 6 ounces cherry tomatoes, halved
- 1⁄4 red onion, finely sliced
- 1 small cucumber, finely sliced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 pinch black pepper, grounded
- 10 capers
directions
- Salad: In a bowl add sliced red onion, halved Cherry Tomatoes, sliced cucumber, set aside.
- Seafood: Heat pan on a medium heat then add olive oil. Add scallops and shrimp in a single layer on warm pan and cook for about 4 to 5 minutes or when browned.
- Turn over each scallops and shrimp and cook again for about 3 to 4 minutes or when browned.
- While these are cooking, place honey, lemon and brown sugar in a microwave-proof small bowl and heat for about 30 seconds, remove from microwave and mix ingredients together until watery. Then pour over scallops and shrimp.
- Cook until they are caramelized.
- Salad Dressing: In a small bowl, mix together lemon juice, olive oil, Dijon mustard and black pepper, set aside.
- To plate: Add salad in the middle of the place add seafood around salad, drizzle salad dressing on salad and garnish with capers.
- Serve with crusty bread.
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Reviews
-
We liked this in our home. Tasty and a bit different in its serving. NICE TOUCH. The flavors were good but seemd to lack a kick. I am not sure what kick we missed, maybe more of the lemon or something to bring out the seperate flavors. I will make this again and enjoy it again. Very light on a hot night and simple to make after working a long day. I can see this as a versatile dish and with you rpermission plan to experiment a bit. Lovely dish. Good luck in rcs 10
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We liked this meal but didn't love it enough to warrant the cost of making it again. I did like the fact that it's a nice healthy and light dinner. I would suggest seasoning the shrimp and scallops with salt and pepper. The sauce never caramelized and I didn't want to overcook the seafood. It left a lot of liquid at the bottom of the pan. The salad dressing was awesome..5 stars for that! Thanks for an innovative idea. *Made for RSC 10 contest*
RECIPE SUBMITTED BY
Chef floWer
Australia
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