Bring to a boil over medium-high … Nestled with a Warm Spinach Salad Restaurant Seafood Salad Recipe. Salad: In a bowl add sliced red onion, halved Cherry Tomatoes, sliced cucumber, set aside. This restaurant seafood salad is a very special recipe that combines Scallops in a warm Spinach Salad and calls for roasted red pepper vinaigrette that brings everything together for a real culinary treat. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Cut the scallops into rounds. Add 2 tablespoons reserved vinaigrette, and toss to coat. To make the salad dressing, put the mustard in a mixing bowl and add the vinegar and sugar. Scallops! Transfer scallops to colander with shrimp. Ingredients. Once the seafood has cooled, toss it with the garlic dressing until coated. Run cold water over seafood until no longer warm; drain well. https://www.thespruceeats.com/seared-sea-scallop-salad-recipe-1808879 Cool and chop into smaller pieces. The only thing I did differently was add a bit of butter to the evoo and a splash of fresh lemon juice afterward. Mix the seafood with olive oil, lemon zest and salt and freshly ground black pepper and cook in a grill pan or frying pan until just cooked. In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Put the celery cabbage in a bowl, add the onions and mushrooms and toss. Sea Scallops with Celery Root and Meyer Lemon Salad Pick a small to medium celery root and peel off its hide with a sharp knife. Add scallops and shrimp in a single layer on warm pan and cook for about 4 to 5 minutes or when browned. Add calamari to boiling water; cook 30 seconds. Seafood: Heat pan on a medium heat then add olive oil. 1 pound cleaned squid; 1 pound small sea scallops; 1 pound medium shrimp (about 25), shelled, leaving tail and connecting shell segment intact Transfer shrimp to a large colander with a large slotted spoon. Transfer calamari to colander with other seafood. This recipe really taught me that if you are going to eat scallops, you should cook them yourself! Garnish all around with the tomato wedges. Turn over each scallops and shrimp and cook again for about 3 to 4 minutes or when browned. Bring a large pot of lightly salted water to a boil over high heat. Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and 1 minute for scallops. Sprinkle with one tablespoon chopped dill. For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Drain well, then cool in the refrigerator for 30 minutes. Place calamari, shrimp, and scallops in a medium bowl. Arrange the shrimp and scallops neatly over all. 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