Shrimp and Scallop Salad, Warm Apple Vinaigrette

Shrimp and Scallop Salad, Warm Apple Vinaigrette
  • 4 servings
  • 0:10 Preparation
  • 0:04 Cooking
  • 0:14 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 2 tsp.
    (10 mL)


  • 16

    medium-sized shrimps, thawed and peeled

  • 16

    size 60-80 scallops, thawed

  • 1

    apple, sliced thin

  • 6 cups
    (1 1/2 L)

    mesclun lettuce

  • 1/3 cup
    (80 mL)

    fresh pasteurized apple juice

  • 1

    fresh rosemary

  • juice of 1/2 lemon

  • 1/4 cup
    (60 mL)

    olive oil

  • 1/4 cup
    (60 mL)

    toasted sliced almonds


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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