Shrimp, Scallops & Arugula with Lemon Parmesan Vinaigrette

Vinaigrette Ingredients:

• 1 tablespoon fresh lemon juice
• 1 tablespoon dijon mustard
• 2 tablespoons white balsamic vinegar (or white wine vinegar)
• 3 tablespoons olive oil
• 3 tablespoons freshly grated parmigiano Reggiano cheese

Salad Ingredients:

• 1 pound sea scallops
• 1 pound (26- 30ct per pound) raw shrimp, peeled and tails removed
• 2 tablespoons olive oil, divided
• salt and pepper
• 6 cups arugula
• 1/2 cup shredded radicchio

Prepare the vinaigrette:

-In a small bowl, whisk together all vinaigrette ingredients. Refrigerate until ready to serve.

Prepare the salad:

-Place the shrimp in a medium-sized bowl. Drizzle one tablespoon of olive oil over the shrimp, add a

pinch of salt and a pinch of pepper. Stir until all of the shrimp is coated with oil. Saute in a large frying

pan over medium-high heat until translucent and pink (about 2 minutes per side). Remove to a plate

and cover with foil to keep warm while you prepare the scallops.

-Place the scallops into the same medium-sized bowl. Drizzle one tablespoon of olive oil over the

scallops, add a pinch of salt and a pinch of pepper. Stir until all of the scallops are coated with oil.

Saute in the same large frying pan that you just cooked the shrimp in, over medium-high heat until

cooked through (about 2 minutes per side). Remove to the plate with the shrimp and keep covered

with foil as you prepare the greens.

-Place the arugula and radicchio into a large bowl. Toss with the prepared vinaigrette. To serve: divide

the greens on individual salad plates, with the shrimp and scallops arranged on top.