Vinaigrette Scallops and Shrimp Salad
Fresh and flavorful seafood salad with scallops, shrimp, and crisp vegetables in garlic parmesan vinaigrette. Ready in just 15 minutes - perfect for light dinners!
Frequently asked questions
＋ − Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood, but make sure it s completely thawed and well-drained before using. Pat it dry with paper towels to remove excess moisture.
＋ − How far in advance can I make this salad?
The seafood mixture can be prepared up to 4 hours ahead and kept refrigerated. However, only dress the greens just before serving to keep them crisp.
＋ − What can I substitute for the garlic parmesan vinaigrette?
You can use any Italian vinaigrette, Caesar dressing, or make your own with olive oil, lemon juice, garlic, and parmesan cheese.
＋ − Is this salad gluten-free?
This salad is naturally gluten-free, but always check the vinaigrette label to ensure it doesn t contain any gluten-containing ingredients.
Vinaigrette Scallops and Shrimp Salad
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
In a large bowl, combine the cooked scallops and shrimp, chopped red onion, red bell pepper, yellow bell pepper, and cilantro. Pour the garlic parmesan vinaigrette over the mixture and toss gently to coat all ingredients evenly.
- 2
Taste the seafood mixture and season with salt and pepper as needed. Add more cilantro if desired for extra freshness and flavor.
- 3
Divide the mixed greens evenly among four serving plates. Spoon the seafood mixture generously over the greens.
- 4
Garnish with additional fresh chopped cilantro if desired. Serve immediately while chilled, with extra vinaigrette on the side for those who want more dressing.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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