Shelly's Recipe

GRILLED SEAFOOD SALAD

Category: Salads - Seafood

Marinade
Juice of 1 lime
2 tbsp olive oil
1/4 tsp salt
1/8 tsp cayenne pepper

1/2 lb fresh sea scallops, 10-20 count size
1/2 lb fresh tail-on shrimp, 21-25 count size
6 oz package sliced portobello mushrooms

Italian Vinaigrette
1/4 cup balsamic vinegar
1/2 tsp Dijon mustard
Salt and black pepper to taste
1 tbsp chopped fresh herbs (basil, oregano and thyme)
1/2 cup olive oil

Salad
12 cups fresh mixed baby greens
1 cup baby grape tomatoes
1 medium cucumber, cut in half lengthwise, sliced
1/2 each red and yellow bell peppers, cut in julienne strips
1/4 cup shredded carrots
Freshly grated Parmesan cheese (optional)

Whisk together the marinade in shallow dish. Add seafood and sliced mushrooms; turn to coat. Cover and refrigerate 30 minutes.

Combine all dressing ingredients in a blender or food processor. Process on high speed until the mixture is well blended. With the motor running, carefully pour the olive oil in a steady stream. Set aside.

Spray grill pan or saute pan with cooking spray; heat to medium high heat. Remove seafood and mushrooms from marinade; discard marinade. Grill shrimp and scallops 2-3 minutes per side or until seafood is cooked through and has browned highlights. Remove from pan and set aside. Add mushrooms and grill for 4-5 minutes, turning once. Remove from pan.