Pacific Rim Mango and Seafood Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This salad is a fusion of ingredients from all over the Pacific Rim. Bibb Lettuce is very delicate, crisp and tender. Red onions, bell pepper and mango will enhance the flavor of Fresh Alaskan Blackened Shrimp and Sea Scallops. Warm seafood is placed over the salad and finished with a Cilantro Vinaigrette. Ingredients:
3 heads bibb lettuce |
6 cups baby spinach |
2 cups japanese cucumbers (sliced thin) |
2 pints cherry tomatoes (red) |
1 cup red onion (sliced thin) |
1 cup red bell pepper (small diced) |
2 mangoes |
2 tablespoons unsalted butter |
8 jumbo shrimp (fresh alaskan) |
8 sea scallops (fresh alaskan) |
1 tablespoon fine sea salt |
2 tablespoons ground black pepper |
2 tablespoons old bay seasoning |
1 tablespoon cajun seasoning |
1 tablespoon lemon juice (fresh) |
1 tablespoon lime juice (fresh) |
1/4 cup fresh cilantro (chopped) |
1 teaspoon lime zest (fresh) |
1 tablespoon lemon thyme (fresh) |
6 tablespoons olive oil (extra virgin) |
2 lemons |
Directions:
1. Wash lettuce, spinach, pat dry with a paper towels and set aside.
2. Wash cucumbers and cherry tomatoes. Peel cucumber, cut in half lengthwise and remove seeds. Slice cucumbers on the bias and set aside. Sprinkle salt over cucumbers and let stand for 2-3 minutes. Rinse cucumbers under cold water, pat dry and set aside.
3. Peel, slice red onion very thin. Slice red pepper lengthwise, remove seeds and cut to a small dice. Peel, slice mango into strips.
4. Peel and devain shrimp. Rinse scallops and shrimp under cold water. Place the seafood over ice.
5. In a bowl combine 1 teaspoon fine sea salt,1 teaspoon fine ground black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1 tablespoon chopped cilantro and lemon thyme into a bowl. Whisk in 2 tablespoons of olive oil. Add shrimp, scallops and toss well to coat.
6. In a hot saute pan add 1 tablespoon butter and shrimp. Saute 2-3 minutes or until shrimp are golden brown or done. Add 1 tablespoon cilantro and toss shrimp. Remove shrimp and hold warm.
7. In the same hot saute pan add 1 tablespoon butter and scallops. Saute 2-3 minutes or until scallops are golden brown or done. Add 1 tablespoon cilantro and toss scallops. Remove scallops and hold warm.
8. In a small bowl combine lemon juice, lime juice, cilantro, lime zest and lemon thyme. Wisk in remaining olive oil 1 tablespoon at a time until dressing is smooth. Season dressing with salt and pepper to taste.
9. Cut the fresh lemons into wedges for garnish.
10. Assemble the salad:.
11. Divide bibb lettuce and spinach on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce.
12. Place 2 warm shrimp and 2 warm scallops on top of each salad.
13. Drizzle cilantro-lime dressing over each salad and serve.
14. Garnish with chopped cilantro and lemon wedges.
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