Shrimp and Scallop Salad
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.
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
Taste and TextureHerby, Light, Savory, Tart
Type of DishFirst Course Salad
- 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
Place the shrimp and scallops in 3 quarts of boiling water. When the water returns to a boil, drain the seafood and refresh under cold running water.
Slice the shrimp in half lengthwise, and slice the scallops horizontally into 2 or 3 rounds. (The seafood can be prepared up to 1 day ahead. Cover and refrigerate.)
In a bowl large enough to hold the seafood, make the vinaigrette. First mix together the lemon juice and mustard. Add the oils and whisk well. Season with the salt and pepper and stir in the chopped herbs. Refrigerate. (This can be done ahead and taken out of the refrigerator when ready to assemble the salad.)
To serve, arrange the Bibb lettuce on the serving plates. Whisk the vinaigrette until it is smooth, and toss the seafood in it. Either simply mound the seafood in the center of each plate, or arrange each plate by overlapping the shrimp and scallops to form a circular design.
* If more than one herb is available, use 1 tablespoon of each.
1988 Richard Grausman