Seasons Fish

Seared Scallops & Shrimp Salad

Seared Scallops & Shrimp Salad
Serves 4

8 sea scallops
8 large shrimp, peeled, deveined and cooked
Seasons Fleur de Sel, to taste
Seasons Pepe e aglio (black pepper blend), to taste
3 Tbsp. Seasons Hojiblanca EVOO, divided
5 Tbsp. Seasons Champagne vinegar
3 Tbsp. Seasons Herbs de Provence EVOO
1 small white onion, finely chopped
1 (15 oz.) can white beans, drained and rinsed
4 ripe tomatoes, small-diced
½ cup yellow bell pepper, small-diced
½ cup green bell pepper, small-diced
½ cup parsley, finely chopped
Seasons Fleur de Sel, to taste
Seasons Pepe e aglio, to taste

Remove the small side muscle from the scallops, rinse with cold water and pat dry. Season with Fleur de sel and pepe e aglio.
Heat a large skillet on medium-high and add the Hojiblanca EVOO. Add the scallops to the pan in a single layer and let cook without flipping for 2 minutes. Flip the
scallops over and cook for 1 to 2 minutes more, just until cooked through. Transfer the scallops to a plate and cover.
In a large bowl, mix the onions and vinegar with the beans, parsley, tomatoes, bell peppers and Herbs de Provence EVOO. Stir well and season with Fleur de Sel and pepe e aglio to taste. Add the cooked shrimp and scallops.
Serve cold.

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