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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mediterranean Shrimp & Scallop Salad Recipe

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This recipe for Mediterranean Shrimp & Scallop Salad is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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