Marinated Shrimp Scallop & Caper Salad W/ Sherry Vinaigre

This elegant yet simple salad combines the sweetness of fresh shrimp and bay scallops with the bright acidity of sherry vinegar and briny capers. The seafood is quickly sauted to preserve its tender texture, then cooled and marinated in a zesty vinaigrette infused with garlic and red pepper flakes. The marinade allows the flavors to penetrate the shellfish, creating a deeply flavorful bite. Served over a bed of crisp mixed baby greens and garnished with sliced tomatoes and creamy avocado, this dish offers a perfect balance of textures and temperatures. It is an ideal choice for warm summer evenings, light lunch gatherings, or as a sophisticated starter before a heavier meal. The preparation is straightforward, requiring minimal active cooking time, making it accessible for weeknight dinners while remaining impressive enough for entertaining guests.

Cooking Method: Sautéing

Cuisine: American

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 72.4

Dietary: Gluten-free

Description

This elegant yet simple salad combines the sweetness of fresh shrimp and bay scallops with the bright acidity of sherry vinegar and briny capers. The seafood is quickly sauted to preserve its tender texture, then cooled and marinated in a zesty vinaigrette infused with garlic and red pepper flakes. The marinade allows the flavors to penetrate the shellfish, creating a deeply flavorful bite. Served over a bed of crisp mixed baby greens and garnished with sliced tomatoes and creamy avocado, this dish offers a perfect balance of textures and temperatures. It is an ideal choice for warm summer evenings, light lunch gatherings, or as a sophisticated starter before a heavier meal. The preparation is straightforward, requiring minimal active cooking time, making it accessible for weeknight dinners while remaining impressive enough for entertaining guests.

Ingredients

1 1/2 cups olive oil, divided
3/4 pound large uncooked shrimp, peeled and deveined
3/4 pound bay scallops
3 1/2 tablespoons sherry wine vinegar (or red wine vinegar)
1 1/2 teaspoons minced garlic
1/2 teaspoon dried crushed red pepper
1/2 medium red onion, thinly sliced
1/3 cup drained capers
8 cups mixed baby greens
3 medium tomatoes, sliced
1 large avocado, peeled, pitted, and sliced
1 to taste salt and black pepper

Directions

1
Heat 1 tablespoon of olive oil in a heavy large skillet over high heat.
2
Add the shrimp to the skillet and saut for 2 minutes until just cooked through.
3
Add the scallops to the skillet and season with salt and pepper; saut just until cooked through, about 1 minute.
4
Transfer the shrimp and scallops to a bowl and allow them to cool to room temperature.
5
In a small bowl, whisk together the sherry vinegar, minced garlic, and crushed red pepper.
6
While whisking continuously, slowly drizzle in 1/2 cup of the remaining olive oil to emulsify the dressing.
7
Season the vinaigrette with salt and pepper to taste.
8
Pour the vinaigrette over the cooled shrimp and scallop mixture.
9
Gently fold in the sliced red onion and capers.
10
Cover the bowl and refrigerate for at least 1 hour or up to 3 hours, tossing the mixture occasionally to marinate.
11
Place the mixed baby greens in a large serving bowl and drizzle lightly with some of the dressing from the shrimp mixture.
12
Using a slotted spoon, arrange the marinated shrimp and scallop mixture atop the greens, reserving the excess dressing.
13
Arrange the tomato and avocado slices in a border around the salad, overlapping the slices slightly.
14
Drizzle any remaining vinaigrette over the salad and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 72.4kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 129.4mg44%
Sodium 266.4mg12%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 17.0g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the scallops or shrimp, as they will become tough and rubbery. They are done as soon as they turn opaque.

For best results, let the salad marinate for the full 3 hours to allow the flavors to meld, but do not exceed this time as the acid may begin to "cook" the seafood further.

If using sea scallops instead of bay scallops, slice them in half if they are large to ensure even cooking and better distribution in the salad.

Add the avocado slices just before serving to prevent browning. A light drizzle of lime juice on the avocado can help maintain its color.

Red wine vinegar is a suitable substitute for sherry vinegar if preferred, though it will offer a slightly different flavor profile.

Keywords: shrimp, scallops, salad, seafood, sherry vinaigrette, capers, avocado, chilled salad, summer dinner, light meal, marinated seafood, bay scallops, garlic, red pepper flakes, baby greens

Read it online: https://www.chefs-mate.com/recipe/marinated-shrimp-scallop-caper-salad-w-sherry-vinaigre/