"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mediterranean Shrimp & Scallop Salad Recipe

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This recipe for Mediterranean Shrimp & Scallop Salad, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Monday, February 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. peeled and deveined medium shrimp
3/4 lb. bay scallops
1 small fennel bulb, quartered and very thinly sliced
1 celery stalk, thinly sliced
1/2 small red onion, thinly sliced
1 pint cherry tomatoes, halved
1/4 C chopped fresh basil
4 tsp. extra-virgin olive oil
1 T red wine vinegar
1/2 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. freshly ground pepper

Directions:
Directions:
Bring a medium saucepan two-thirds full of water to a gentle simmer. Add the shrimp and cook until just opaque in the center, about 2 minutes. With a slotted spoon, transfer the shrimp to a bowl filled with ice water. Return the water to a simmer; add the scallops and cook until just opaque in the center, about 2 minutes. With a slotted spoon, transfer the scallops to the bowl with the shrimp. Drain the shrimp and scallops; transfer to a large bowl. Add the fennel, celery, onion, tomatoes, basil, oil, vinegar, oregano, salt, and pepper; mix well.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
224 calories = 1-3/4 cup

 

 

 

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