Wednesday, February 15, 2012

Seared Scallops and Shrimp with Cilantro-Herb Dressing

Sorry I don't have a better name for this recipe. Maybe I should call it Matthew Two-Way.  I developed this recipe by merging two recipes and then putting my own spin on it. This was made with love for Valentine's Day for my hubby, Matthew.  I love you, sweetie!

Disclaimer: I eyeball ingredients. I always taste as I go to make it tasty for us. Do the same for you.
Ingredients:
sea scallops (2-3 per person would be fine)
shrimp (I used HUGE JUMBO shrimp so we each only had 2.  You could use smaller shrimp, but you would want to have more per person)
lemon pepper
lettuce
cilantro-herb vinaigrette (recipe follows)

Dressing Ingredients:
cilantro (I used the entire bunch)
parsley (a handful)
chives (a handful)
2 tablespoons Dijon mustard
3-4 tablespoons balsamic vinegar
grated ginger
juice of one lemon
2-3 cloves garlic
salt and pepper
olive oil (about 1/4 c.)

Directions:
In food processor add all dressing ingredients (except oil) and blend.  While the food processor is on, slowly stream in the olive oil until the dressing comes together. Set aside.

Peel shrimp. Season shrimp and scallops with lemon-pepper seasoning and salt. On medium-high heat cook the shrimp and scallops.  It took me about 90 seconds per side to cook the shrimp, 3 minutes per side to cook the scallop. 

To assembly put lettuce on a plate, add seafood, drizzle on dressing.  Eat and enjoy.  I would have licked the plate if I could have.
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