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.