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1
Season scallops with 1/2 tsp.
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2
(2 mL) of the salt (or 1/8 tsp.
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3
[0.5 mL] of the salt for trial recipe) and 1/2 tsp.
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4
(2 mL) of the black pepper (or 1/8 tsp.
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5
[0.5 mL] of the pepper for trial recipe).
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6
Saute in 2 Tbsp.
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7
(30 mL) of the oil (or in 1/2 Tbsp.
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8
[7 mL] of the oil for trial recipe) on medium-high heat 2 to 3 min.
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9
on each side or until scallops are opaque.
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10
Remove from skillet; cool.
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11
Meanwhile, season shrimp with 1/2 tsp.
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12
(2 mL) of the salt (or 1/8 tsp.
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13
[0.5 mL] of the salt for trial recipe) and 1/2 tsp.
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14
(2 mL) of the black pepper (or 1/8 tsp.
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15
[0.5 mL] of the black pepper for trial recipe) .
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16
Saute in separate skillet in remaining 2 Tbsp.
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17
(30 mL) oil (or in remaining 1/2 Tbsp.
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18
[7 mL] oil for trial recipe) 2 to 3 min.
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19
on each side or until shrimp turn pink.
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20
Remove shrimp from skillet; cool.
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21
Cut scallops into quarters, then cut shrimp in half; place in large bowl.
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22
Add all remaining ingredients except cheese; toss to coat.
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23
Season with 1 tsp.
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24
(5 mL) of the salt (or 1/4 tsp.
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25
[1 mL] of the salt for trial recipe) and 1 tsp.
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26
(5 mL) of the black pepper (or 1/4 tsp.
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27
[1 mL] of the black pepper for trial recipe); cover.
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28
Refrigerate up to 1 hour.
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29
For each serving: Plate 1 cup (250 mL) of the salad; sprinkle with 1 Tbsp.
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30
(15 mL) cheese.
