Shrimp and Scallop Salad

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.

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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.

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Seafood Salad

Like The Dude from The Big Lebowski, I am a bum; but hey, at least we’ve got hobbies. I’ve got acting and cooking. He’s got bowling and wacky tabaccy. To each his own.

I was slacking with my hobbies last week though! In fairness to myself, I was busy not being a bum for once. Although truthfully I still felt like a bum, because mostly all I did was sit in a room reading all day. I got paid though. That was nice.

Anyway, my next recipe is Shrimp and Scallop Salad with Mandarin-Poppy Seed Dressing from Sandra Lee Semi-Homemade Meals. It’s another easy recipe and what you’ll need are 4 ounces of bay scallops, 1 can (15 oz) mandarin oranges, 8 oz of baby shrimp, 4 cups of arugula, and 1/4 cup of poppy seed dressing.

Like most salads, this recipe is extremely easy where most of the work is in the preparation. This salad is surprisingly low maintenance even in that area though. The most labor intensive part of the recipe is cooking your scallops in simmered water for 4 minutes. Then, if you want, which I did, you can cut them. After that, all you do is mix all the other ingredients together and toss.

The only note even when doing that is to be sure to reserve 2 tablespoons worth of the juice in the canned oranges to also toss with your salad.

Other than that, this is one of the easiest recipes I’ve made so far. As for my taste review, however, it was ok. I don’t think that’s the recipe’s fault though. I’m not a huge fan of seafood salads in general.  I prefer my seafood to be grilled or fried and not in a salad. The only exception for me is sushi. I’m not sure exactly why this is though. There’s something about compacting raw seafood in a roll of rice that is just so damn delicious. I can’t explain it.

Fruit with fruit of the sea salad.

Fruit with fruit of the sea salad.