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Shrimp and Scallop Salad

Updated February 23, 2016
This image courtesy of Joseph DeLeo

The repertoire of classic French recipes abounds in cold lobster presentations, most often made with a mayonnaise-based sauce. This recipe substitutes the much more available shrimp and sea scallops for the lobster and sauces them with a delicately seasoned vinaigrette. Both the seafood and the vinaigrette can be prepared well ahead of time and then tossed together at the last minute for easy entertaining. Serve this with warm French bread and a dry white wine such as Muscadet.

How to Clean a Sea Scallop

Although many people do not bother with this, the tough tendon on the side of a sea scallop really ought to be removed, as it gets even tougher when it’s cooked. After rinsing the scallops, grab the tendon, as shown above, and gently pull to remove.

Serves6

Cooking Methodpoaching

CostSplurge

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCooking for a date, Formal Dinner Party

Recipe Coursecold appetizer

Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Moodfestive

Taste and Textureherby, light, savory, tart

Type of Dishfirst course salad

Ingredients

  • ¾ pound large shrimp, shelled and deveined
  • ¾ pound sea scallops, rinsed, tendon removed
  • 3 tablespoons lemon juice or white wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ cup vegetable oil
  • 3 tablespoons light olive oil
  • Pinch each salt and freshly ground pepper, or more to taste
  • 2 tablespoons chopped fresh herbs: dill, chives, or basil*
  • 1 large head Bibb lettuce, separated into leaves

Instructions

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