Grilled Seafood Salad

Prep Time:40 min
Cook Time:15 min
 6 servings

INGREDIENTS:

  • MARINADE
  • Juice of 1 lime
  • 2 tablespoons Crisco® Pure Olive Oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • SEAFOOD AND MUSHROOMS
  • 1/2 pound fresh sea scallops, 10 to 20 count size
  • 1/2 pound fresh tail-on shrimp, 21 to 25 count size
  • 1 (6 oz.) package sliced portobello mushrooms
  • ITALIAN VINAIGRETTE
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1 tablespoon chopped fresh herbs (basil, oregano and thyme)
  • 1/2 cup Crisco® Pure Olive Oil
  • SALAD
  • 12 cups fresh mixed baby greens
  • 1 cup baby grape tomatoes
  • 1 medium cucumber, cut in half lengthwise, sliced
  • 1/2 each red and yellow bell peppers, cut in julienne strips
  • 1/4 cup shredded carrots
  • Freshly grated Parmesan cheese (optional)

PREPARATION DIRECTIONS:

  1. 1.
    WHISK together marinade ingredients in shallow dish. Add seafood and sliced mushrooms; turn to coat. Cover and refrigerate 30 minutes.

  2. 2.
    COMBINE all vinaigrette ingredients except oil in a blender or food processor. Process on high speed until the mixture is well blended. With the motor running, carefully pour in the olive oil in a steady stream. Set aside.

  3. 3.
    SPRAY grill pan or sauté pan with no-stick cooking spray; heat to medium high heat. Remove seafood and mushrooms from marinade; discard marinade. Grill shrimp and scallops 2 to 3 minutes per side or until seafood is cooked through and has browned highlights. Remove from pan and set aside. Add mushrooms; grill 4 to 5 minutes, turning once. Remove from pan.

  4. 4.
    ARRANGE salad ingredients on a medium platter. Top with grilled seafood and mushrooms. Drizzle dressing as desired over the salad. Top with the Parmesan cheese if desired.
Grilled Seafood Salad