Well folks, I have another easy recipe to write about.
If you’re looking for a challenge I suggest renting a boat and fishing for your own scallops and shrimp, otherwise there’s not a whole lot of challenge to this salad from At Home with the French Classics.
Not that there is anything wrong with that, I just miss the days when something would go wrong and I could write something funny and entertaining. Talk about challenges. I am challenged in the being entertaining department these days.
What you’ll need
- 3/4 pound of large shrimp, shelled and deveined
- 3/4 pound of sea scallops, rinsed, tendon removed
- 3 tablespoons lemon juice or white wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup vegetable oil
- 3 tablespoons light olive oil
- Pinch of salt and pepper
- 2 tablespoons of chopped fresh herbs, dill, chives, or basil
- 1 large head Bibb lettuce, separated into leaves
The first step is boil 3 quarts of water. Place your seafood in the water and cook until the water reaches a boil again. Once it boils again, drain the water and rinse the seafood under cold water.
Grab the shrimp and slice in half vertically. Do the same with the scallops only horizontally. You can slice the scallops 2-3 times as well to make the slices smaller.
Once the seafood is sliced, set aside and grab a bowl that will be able to hold all ingredients.
We are not going to add everything just yet, because we need to make the vinaigrette. Do so by mixing the lemon juice and mustard and then the oil. Whisk this away and then season with salt and pepper.
Finally add the herbs and set aside.
We are now ready to serve.
To serve, grab a plate and add a handful of lettuce to it. Then whisk your vinaigrette mixture so it is smooth again and add the seafood. Toss the seafood and vinaigrette together until everything is coated well and then add this mixture to our plates.
By the way, you can get creative with your serving and make a circular design with your salad by overlapping the shrimp and scallops or just place the seafood in the middle with the lettuce surrounding the outer edges.
I opted for just mixing everything together. It didn’t occur to me that I could be creative until after I had already dumped everything together.
Feel free to do what you wish. I would advise no triangles though.
This is a simple recipe with a simple taste and there’s not much to say. I recommend enjoying this on a hot summer day when you just want to be whisked away to a beachfront locale where everything is perfect and airy.
It’s how I imagine The Hamptons would be if you didn’t look beyond surface appearances.
