Best 7 Vinaigrette Scallops And Shrimp Salad Recipes

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Indulge in a delightful culinary journey with our Vinaigrette Scallops and Shrimp Salad, a symphony of flavors that will tantalize your taste buds. This exquisite dish combines succulent scallops and succulent shrimp, perfectly cooked and tossed in a tangy, herbaceous vinaigrette dressing. The salad is elevated with a medley of crisp vegetables, including bell peppers, cucumber, and red onion, adding a refreshing crunch and vibrant color.

Accompanying this main course are two additional delectable recipes: a zesty Lemon Vinaigrette Dressing and a simple but flavorful Steamed Asparagus. The Lemon Vinaigrette Dressing, with its bright citrus notes and smooth texture, perfectly complements the seafood and vegetables in the salad. The Steamed Asparagus, tender and slightly sweet, provides a light and healthy side dish, completing the meal with a touch of elegance.

Prepare to embark on a culinary adventure with our Vinaigrette Scallops and Shrimp Salad, a harmonious blend of flavors and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN SCALLOP AND SHRIMP SALAD



Italian Scallop and Shrimp Salad image

This light and flavorful appetizer is great for seafood and garlic lovers!

Provided by Lillian

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 8h55m

Yield 10

Number Of Ingredients 8

5 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped celery leaves
1 teaspoon kosher salt
½ cup corn oil
2 cups frozen petite peas
2 pounds bay scallops
2 pounds peeled and deveined small shrimp

Steps:

  • In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
  • Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 8.2 g, Cholesterol 193.2 mg, Fat 12.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 1.7 g, Sodium 638.9 mg, Sugar 0.1 g

SHRIMP SALAD WITH VINAIGRETTE



Shrimp Salad with Vinaigrette image

"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated orange zest
3 tablespoons olive oil
2 medium navel oranges, peeled
1 pound cooked medium shrimp, peeled and deveined
1 tablespoon diced pimientos
5 cups torn Bibb or Boston lettuce
5 cups torn leaf lettuce
1/4 cup sliced green onions

Steps:

  • In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.

Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SHRIMP AND SCALLOP SALAD WITH ORANGE SECTIONS



Shrimp and Scallop Salad with Orange Sections image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 8

Salt
1/4 cup white wine vinegar
1 pound raw medium shrimp in their shells
1 pound bay scallops or sea scallops cut in half
5 medium oranges
1 head of romaine lettuce
1/4 cup extra virgin olive oil
Fresh ground black pepper

Steps:

  • In two separate saucepans bring water to a boil with 1 tablespoon salt and 2 tablespoons vinegar in each pan. (If you don't have two saucepans, you can execute this step in two stages using the same saucepan twice.) When the water comes to a boil, drop the shrimp into one pan and the scallops into the other. Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for about 1 minute, until their color turns a flat white. Drain immediately.
  • Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops.
  • Peel 4 oranges with a sharp paring knife, removing the peel and the pith. Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section. Lift out the membrane-less sections and remove any seeds. Set aside.
  • Detach the lettuce leaves from the head, discarding any bruised or wilted leaves. Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner. Cut the leaves into strips about 1/2-inch wide. Cut the remaining orange in half and squeeze out the juice.
  • Combine the shrimp, scallops, and orange sections in a bowl. Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly.
  • Choose a shallow-- neither too deep nor too flat-- serving platter. Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl. Serve at once.

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE



Marinated Shrimp, Scallop and Caper Salad with Sherry Vinaigrette image

Categories     Salad     Leafy Green     Tomato     Scallop     Shrimp     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 tablespoon plus 1/2 cup olive oil
3/4 pound large uncooked shrimp, peeled, deveined
3/4 pound bay scallops
3 1/2 tablespoons Sherry wine vinegar or red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried crushed red pepper
1/2 medium-size red onion, sliced
1/3 cup drained capers
8 cups mixed baby greens
3 medium tomatoes, sliced
1 large avocado, peeled, pitted, sliced

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
  • Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
  • Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE



Grilled Shrimp & Scallops With Warm Bacon Vinaigrette image

Make and share this Grilled Shrimp & Scallops With Warm Bacon Vinaigrette recipe from Food.com.

Provided by Manami

Categories     Cuban

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 slices thick-sliced bacon, diced
1/2 cup vegetable oil, divided
2 tablespoons apple cider vinegar
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1 teaspoon fresh lime juice (not the bottled kind)
8 jumbo shrimp, peeled, deveined with tails left one
4 sea scallops
2 tablespoons garlic, minced
1 teaspoon kosher salt (to taste)
1 teaspoon ground black pepper (to taste)
1 teaspoon crushed red pepper flakes (to taste)
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat grill to high.
  • Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
  • Pour of all drippings, leaving bacon bits in the pan.
  • Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
  • Off heat, season with salt and pepper; keep warm.
  • Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
  • Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
  • Grill scallops on bothe sides until cooked through 3-4 minutes per side.
  • Grill shrimp until cooked through, about 2 minutes per side.
  • Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
  • Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
  • Enjoy!

Nutrition Facts : Calories 799.8, Fat 67, SaturatedFat 10.9, Cholesterol 195.6, Sodium 1278.2, Carbohydrate 18.6, Fiber 0.6, Sugar 12.9, Protein 31.1

GRILLED SEAFOOD SALAD



Grilled Seafood Salad image

This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful summer lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 pound calamari, bodies and tentacles, cleaned
1 pound small shrimp, peeled and deveined
1/2 pound tiny bay scallops
1 small head radicchio, shredded
1/2 small bunch arugula, stems removed, leaves cut into very thin strips
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set vinaigrette aside.
  • Heat a grill that has a fine-mesh grill basket, or a grill pan, over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved vinaigrette, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and 1 minute for scallops. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Add shredded radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells.

Nutrition Facts : Calories 185 g, Cholesterol 227 g, Fat 7 g, Protein 26 g, Sodium 168 g

SCALLOP SALAD WITH NEW POTATOES IN CREAMY VINAIGRETTE



Scallop Salad with New Potatoes in Creamy Vinaigrette image

Categories     Salad     Herb     Potato     Shellfish     Appetizer     Sauté     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon prepared hot English mustard
1 teaspoon Dijon mustard
1/2 cup mayonnaise
1 tablespoon whipping cream
2 tablespoons finely chopped fresh chives
8 small red-skinned potatoes
16 medium sea scallops (about 1 pound), halved horizontally
5 ounces mixed baby greens
Additional chopped fresh chives

Steps:

  • Whisk 1 tablespoon oil, vinegar and both mustards in medium bowl to blend. Whisk in mayonnaise, then cream. Mix in 2 tablespoons chives. Season vinaigrette to taste with salt and pepper.
  • Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes; pat dry with paper towels. Cool completely. Cut each potato crosswise into 4 slices.
  • Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add potatoes and sauté until golden, about 2 minutes per side. Using slotted spoon, transfer potatoes to plate. Add scallops to same skillet and sauté until just cooked through, about 1 minute per side.
  • Toss mixed greens in large bowl with enough vinaigrette to coat. Season salad to taste with salt and pepper. Spoon salad onto center of plates. Arrange scallops and potatoes atop salad. Drizzle remaining vinaigrette around scallops and potatoes. Sprinkle with additional chopped chives and serve.

Tips:

  • Choose fresh, high-quality seafood. The fresher the seafood, the better your salad will taste. Look for seafood that is firm to the touch and has a mild, briny smell.
  • Cook the seafood properly. Overcooked seafood is tough and chewy. Cook the seafood until it is just cooked through, then remove it from the heat and let it cool slightly.
  • Use a variety of vegetables. This will add color, texture, and flavor to your salad. Some good options include cherry tomatoes, cucumber, red onion, and avocado.
  • Make a flavorful vinaigrette. The vinaigrette is what ties all the ingredients together. Use a good quality olive oil and vinegar, and add some herbs and spices to taste.
  • Serve the salad immediately. Vinaigrette salads are best enjoyed fresh. If you need to make the salad ahead of time, store the vinaigrette and the salad separately and assemble them just before serving.

Conclusion:

Vinaigrette scallops and shrimp salad is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal taste. Whether you are serving it as a main course or a side dish, this salad is sure to be a hit.

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