|Disclaimer: I eyeball ingredients. I always taste as I go to make it tasty for us. Do the same for you.|
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)
cilantro-herb vinaigrette (recipe follows)
cilantro (I used the entire bunch)
parsley (a handful)
chives (a handful)
2 tablespoons Dijon mustard
3-4 tablespoons balsamic vinegar
juice of one lemon
2-3 cloves garlic
salt and pepper
olive oil (about 1/4 c.)
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.