“Un” Chopped Seafood Salad
If you like seafood, this seafood salad recipe is for you. This is the ultimate seafood version of a Chopped salad with large Wild Alaska Weathervane Scallops and Wild Mexican Prawns. This salad is a showstopper. Yes, it's that good.
Servings: 2 people
Equipment
- 1 Flat griddle or large sauté pan
Ingredients
- 3 Wild Mexican Prawns (21-25 per lb) peeled and deveined
- 3 Wild Alaska Weathervane Scallops (size 20 - 30 per lb)
- 1/3 cup Why Not Take Olive Me & Herb Marinade (see below)
- 4 Romaine lettuce leaf hearts diced
- 1/2 cup Napa cabbage sliced into ribbons
- 1/4 cup Roasted cashews
- 1/4 cup Tomatoes, diced
- 1/4 Avocado, diced
- 1/4 cup Crumbled Feta cheese
- 1/4 cup Duke’s Sinful Citrus Vinaigrette (see below)
Sinful Citrus Vinaigrette
- 1 Egg
- 2 Tbsp Fresh whole garlic cloves
- 2 Tbsp Fresh basil leaves, stems removed
- 3/4 tsp Kosher salt
- 1.5 tsp Fresh cracked black pepper
- 1 cup + 2 Tbsp Extra virgin olive oil
- 1/2 cup Fresh squeezed lemon juice
Why Not Take Olive Me & Herb Marinade
- 1 cup Extra virgin olive oil
- 1/4 cup Duke's Superb Herb Blend (see below)
1 Tbsp Duke’s Ready Anytime Seasoning- 1 Tbsp Fresh organic parsley, stems removed, diced small
- 2 Tbsp Fresh garlic, diced small
Duke’s Superb Herb Blend
- 2 Tbsp Fresh rosemary, diced small
- 2 Tbsp Fresh thyme, diced small
- 2 Tbsp Fresh oregano, diced small
Instructions
- Using two parallel skewers, bisect one Scallop followed by one Prawn, matching the natural curve of the Shrimp so it hugs the top edge of the Scallop below it. Add another Scallop and Prawn in this way until all 6 pieces are flat and nested.
- Marinate in Why not Take Olive Me & Herb Marinade for at least 2 hours in the refrigerator.
- On a hot flat griddle or large sauté pan, cook Scallops and Prawns on their skewers until golden brown, approximately 2-3 minutes per side.
- In a mixing bowl, place salad greens, cashews, tomatoes, avocado and Feta, and toss with Duke’s Sinful Citrus Vinaigrette. Top with Scallops and Prawns Skewer.
Sinful Citrus Vinaigrette
- Place egg in food processor and blend for 2 minutes until frothy. While mixing, blend in garlic and basil until smooth. Add salt and pepper. In a thin, constant stream, slowly add olive oil (too fast and the dressing will separate). Add lemon juice and mix just until smooth. This dressing can be prepared up to 2 days ahead of time and stored in the refrigerator.
Why Not Take Olive Me & Herb Marinade
- Mix all ingredients together and refrigerate for at least 4 hours.