Recipe #3357
Shrimp and Scallop Salad, Warm Apple Vinaigrette
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 4 min |
| Total: | 14 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) olive oil*
- 2 tsp. (10 mL) butter*
- 16 medium-sized shrimps, thawed and peeled
- 16 size 60-80 scallops, thawed
- 1 apple, sliced thin
- 6 cups (1.5 L) mesclun lettuce
- 1/3 cup (80 mL) fresh pasteurized apple juice
- 1 sprig fresh rosemary
- Juice of 1/2 lemon
- 1/4 cup (60 mL) olive oil*
- 1/4 cup (60 mL) toasted sliced almonds
Preparation
In a large skillet, heat oil and butter. Add shrimps, scallops and sliced apple.
Cook on medium-high heat for 2 minutes or until shrimps and scallops are cooked.
Meanwhile, divide mesclun among four plates.
Spoon cooked ingredients immediately over greens in the four plates.
Return skillet to heat and deglaze with apple juice. Stir in rosemary and lemon juice.
Remove from heat and wait 1 minute. Stir in olive oil. Mix well.
Drizzle warm dressing over individual salads and sprinkle with almonds.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Red Grill Angus Strip Loin Medallions and Warm Parsley Vinaigrette
- Oriental Shrimp and Scallop
- Ginger Shrimp and Scallop Brochettes
- Warm Apple Pork Salad
- Warm Apple Salad with Yoghurt Dressing
- Shrimp and Scallop Ceviche Canapés
- Parsley Shrimp and Scallop Brochettes
- Shrimp and Scallop Bundles
- Maple-Orange Shrimp & Scallop Kebobs
- Shrimp-Scallop Curry
Shrimp and Scallop Ceviche Canapés
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