Shrimp and Scallops with Speedy Salad
Elevate your weeknight dinner game with this quick and delicious Shrimp and Scallops with Speedy Salad recipe, perfect for seafood lovers craving a healthy and satisfying meal. Juicy, tender large shrimp and golden-seared sea scallops are lightly seasoned and kissed with fresh lemon juice, creating a burst of zesty, savory flavors. Paired with a vibrant medley of mixed greens, cherry tomatoes, crisp cucumber, and red onion, this salad comes together in just minutes, drizzled with a tangy balsamic vinaigrette for the perfect balance of freshness and richness. Ready in under 20 minutes, this simple yet elegant dish is ideal for busy nights or impressive entertaining, offering a wholesome, low-carb meal that’s as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 8 pieces sea scallops
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, fresh
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 5 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 0.5 cup cucumber, sliced
- 0.25 cup red onion, thinly sliced
- 3 tablespoons balsamic vinaigrette
- 1 tablespoon parsley, chopped (optional)
Instructions
Rinse the shrimp and scallops under cold water, then pat them dry with paper towels.
In a large skillet, heat the olive oil over medium-high heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Season the shrimp and scallops with salt and black pepper.
Place the shrimp and scallops in the skillet. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Cook the scallops for 2-4 minutes per side, or until they are golden brown and just opaque in the center. Remove from skillet and set aside.
Squeeze fresh lemon juice over the cooked shrimp and scallops for added flavor.
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and red onion.
Drizzle the balsamic vinaigrette over the salad and toss to coat evenly.
Divide the salad onto two plates and top each with half of the cooked shrimp and scallops.
Garnish with chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.8 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
