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Prep Time: 1 Minutes Cook Time: 7 Minutes |
Ready In: 8 Minutes Servings: 4 |
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Diane Rossen Worthington Ingredients:
3/4 cup fresh lemon juice |
1 1/4 cups olive oil |
2 garlic cloves, minced |
1 tablespoon dijon mustard |
red pepper flakes (a pinch or to taste) |
salt |
fresh ground black pepper |
2 cups water |
2 cups dry white wine (sauvignon blanc or pinot gris) |
1 bay leaf |
1 1/2 lbs medium shrimp, peeled and deveined (about 30 per pound) |
1 1/2 lbs bay scallops |
1 red bell pepper, thinly sliced and cut into 2-inch lengths |
1 yellow bell pepper, thinly sliced and cut into 2-inch lengths |
1 red onion, halved and thinly sliced |
1/2 cup kalamata olive, pitted and coarsely chopped |
1 lemon, halved and thinly sliced (meyer lemon, if possible) |
1/4 cup finely chopped fresh parsley |
red leaf lettuce, for serving |
Directions:
1. The marinade: add marinade ingredients to a nonaluminum bowl; whisk just until combined; taste and adjust seasonings.
2. In a large saucepan, combine the water, wine, and bay leaf over med-high heat; bring to a boil.
3. Add in shrimp; cover, and cook, stirring occasionally, for 3-4 minutes, or until the shrimp are pink on the outside and just cooked in the center.
4. Using a slotted spoon, remove to a deep bowl or large rectangular plastic container.
5. Return the cooking liquid to a boil, add the scallops, and cook for 2-3 minutes, or until the center of each scallop is opaque.
6. Remove with the slotted spoon and add to the shrimp.
7. Add the red and yellow bell pepper, onions, olives, lemon, and parsley to the seafood; pour in the marinade and stir well to combine the ingredients and coat the seafood.
8. Refrigerate for at least 24 hours.
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