Grilled Seafood Salad Recipe

Name: Grilled Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MARINADE; Juice of 1 lime; 2 tablespoons Crisco(R) Pure Olive Oil; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; SEAFOOD AND MUSHROOMS; 1/2 pound fresh sea scallops, 10 to 20 count size; 1/2 pound fresh tail-on shrimp, 21 to 25 count size; 1 (6 oz.) package sliced portobello mushrooms; ITALIAN VINAIGRETTE; 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 Crisco(R) Pure Olive Oil; SALAD; ½ 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)

Servings: persons

MARINADE
Juice of 1 lime
2 tablespoons Crisco(R) Pure Olive Oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
SEAFOOD AND MUSHROOMS
1/2 pound fresh sea scallops, 10 to 20 count size
1/2 pound fresh tail-on shrimp, 21 to 25 count size
1 (6 oz.) package sliced portobello mushrooms
ITALIAN VINAIGRETTE
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 Crisco(R) Pure Olive Oil
SALAD
½ 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 marinade ingredients in shallow dish. Add seafood and sliced mushrooms; turn to coat. Cover and refrigerate 30 minutes.
2
COMBINE all vinaigrette ingredients except oil in a blender or food processor. Process on high speed until the mixture is well blended. With the motor running, carefully pour in the olive oil in a steady stream. Set aside.
3
SPRAY grill pan or saute pan with no-stick cooking spray; heat to medium high heat. Remove seafood and mushrooms from marinade; discard marinade. Grill shrimp and scallops 2 to 3 minutes per side or until seafood is cooked through and has browned highlights. Remove from pan and set aside. Add mushrooms; grill 4 to 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.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: MARINADE, Juice of 1 lime, 2 tablespoons Crisco(R) Pure Olive Oil, 1/4 teaspoon salt, and more.

Yes, Grilled Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Seafood Salad

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