Shrimp and Scallops With Speedy Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Entry for Chef #200736 - Quick summer dinner when you need something light but filling. Ingredients:
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 |
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:
1. Salad: In a bowl add sliced red onion, halved Cherry Tomatoes, sliced cucumber, set aside.
2. 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.
3. Turn over each scallops and shrimp and cook again for about 3 to 4 minutes or when browned.
4. 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.
5. Cook until they are caramelized.
6. Salad Dressing: In a small bowl, mix together lemon juice, olive oil, Dijon mustard and black pepper, set aside.
7. To plate: Add salad in the middle of the place add seafood around salad, drizzle salad dressing on salad and garnish with capers.
8. Serve with crusty bread.
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