| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1994 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Plus 1/2 cup olive oil |
| 3/4 |
lb |
Large uncooked shrimp |
|
|
peeled deveined |
| 3/4 |
lb |
Bay scallops |
| 3 1/2 |
T |
Sherry wine vinegar or red |
|
|
wine vinegar |
| 1 1/2 |
t |
Minced garlic |
| 1/2 |
t |
Dried crushed red pepper |
| 1/2 |
|
Medium-size red onion |
|
|
sliced |
| 1/3 |
c |
Drained capers |
| 8 |
c |
Mixed baby greens |
| 3 |
|
Tomatoes, sliced |
| 1 |
|
Avocado, peeled pitted |
|
|
sliced |
INSTRUCTIONS
Heat 1 tablespoon oil in heavy large skillet over high heat. Add
shrimp to skillet; saute 2 minutes. Add scallops and season with salt
and pepper; saute just until cooked through, about 1 minute. Transfer
to bowl; cool. Drain off juices. Whisk vinegar, garlic and crushed red
bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and
pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least
1 hour or up to 3 hours, tossing occasionally. Place greens in large
bowl. Drizzle with some dressing from shrimp mixture atop greens.
Using slotted spoon, arrange shrimp mixture atop greens. Place tomato
and avocado slices in border around salad, overlapping slices; drizzle
with any remaining dressing. Serves 4. Bon Appetit August 1994
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