We’re a week into 2019 and you’re probably on a diet, right? Okay, I get it. But it doesn’t mean you have to eat bland or boring foods.
Make this simple shrimp and scallop salad. Dress it with olive oil, lemon juice, salt and black pepper. Enjoy it with a green salad or your favorite side dish! If it’s just two of you, the leftovers will last 3 days (refrigerated).
Prep time: 30 minutes
Serves: 4 to 6
3/4 pound fresh wild, medium shrimp (shelled & deveined)*
3/4 pound bay scallops (frozen & thawed)
1/2 red bell pepper, stem & seeds discarded
1/4 cup fresh Italian flat leaf parsley, stems removed and leaves chopped
1/4 cup extra virgin olive oil
Juice from 2 fresh lemons (limes can be substituted)
salt & ground black pepper, to taste
1. Place shrimp in a 3-quart saucepot and cover with cold water; bring to a boil.
2. When shrimp come to a boil, cook 3 to 4 minutes or just until their flesh turns opaque and pink.
3. Drain shrimp and place in a 2-quart glass or porcelain bowl; set aside.
4. Place scallops in a 1-quart saucepot and cover with cold water; bring to a boil.
5. When scallops come to a boil, cook 2 minutes. After 2 minutes, taste a scallop. If it tastes raw, cook for up to 1 more minute.
6. Drain scallops and add them to the shrimp in bowl; set aside.
7. Cut the flesh of red bell pepper into 1/4-inch thick strips. Cut strips into 1/4-inch pieces and add them to the seafood in bowl.
8. Add parsley, olive oil, lemon juice, salt and pepper; toss gently.
9. Taste the shrimp and scallop salad; adjust seasonings, to taste.
Text & Photograph ©2019 Nancy DeLucia Real
*NOTE: Opt to purchase wild, medium shrimp from Mexico – their flesh tastes sweet. If shrimp are farm-raised, they taste bland and flavorless. When seafood markets sell shrimp either frozen or frozen and thawed, they are considered “fresh” or “fresh frozen”.