Grilled Seafood Salad
Juice of 1 lime
2 tablespoons Pure Olive Oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 pound fresh sea scallops, 10-20 count size
1/2 pound fresh tail-on shrimp, 21-25 count size
6 ounces package sliced portobello mushrooms
1/4 cup balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
1 tablespoon chopped fresh herbs (basil, oregano and thyme)
1/2 cup Pure Olive Oil
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)
1.WHISK together the marinade in shallow dish. Add seafood and sliced mushrooms; turn to coat. Cover and refrigerate 30 minutes.
2.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.
3.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.
4.ARRANGE salad ingredients on a medium platter. Top with grilled seafood and mushrooms. Drizzle dressing as desired over the salad. Top with the Parmesan cheese if desired.