| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| August 1994 | 1 | servings | ||
INGREDIENTS
| 1 | tb | Plus 1/2 cup olive oil |
| 3/4 | lb | Large uncooked shrimp; peeled, deveined |
| 3/4 | lb | Bay scallops |
| 3 1/2 | tb | Sherry wine vinegar or red wine vinegar |
| 1 1/2 | ts | Minced garlic |
| 1/2 | ts | Dried crushed red pepper |
| 1/2 | Medium-size red onion; sliced | |
| 1/3 | c | Drained capers |
| 8 | c | Mixed baby greens |
| 3 | md | Tomatoes; sliced |
| 1 | lg | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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