Hot Seafood Salad With Sherry Vinaigrette Recipe

Name: Hot Seafood Salad With Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VINAIGRETTE:; 1/3 cups Extra Virgin Olive Oil; 3 Tablespoons Sherry Vinegar, Good Quality; 1/4 teaspoons Honey; 1/8 teaspoons Dijon Mustard; FOR THE HOT SEAFOOD:; 3 Tablespoons Extra Virgin Olive Oil; 1/2 cups Shallots, Thinly Sliced; 1 pound Wild Salmon, Cut Into Bite Sized Pieces; 2 pinches Sea Salt; 1/4 teaspoons Garlic Powder; 1/4 pounds Bay Scallops, Rinsed And Dried; 1/2 pounds Small Shrimp, Shelled, Deveined, Rinsed And Dried; 1 cup Kalamata Olives, Pitted; 14 ounces, weight Canned Artichoke Hearts Packed In Water, Drained; 3 Tablespoons Sherry Vinegar; FOR SERVING:; 2 heads Cold Romaine Lettuce, Washed And Chopped; 1 cup Grated Parmesan Cheese

Servings: persons

FOR THE VINAIGRETTE:
1/3 cups Extra Virgin Olive Oil
3 Tablespoons Sherry Vinegar, Good Quality
1/4 teaspoons Honey
1/8 teaspoons Dijon Mustard
FOR THE HOT SEAFOOD:
3 Tablespoons Extra Virgin Olive Oil
1/2 cups Shallots, Thinly Sliced
1 pound Wild Salmon, Cut Into Bite Sized Pieces
2 pinches Sea Salt
1/4 teaspoons Garlic Powder
1/4 pounds Bay Scallops, Rinsed And Dried
1/2 pounds Small Shrimp, Shelled, Deveined, Rinsed And Dried
1 cup Kalamata Olives, Pitted
14 ounces, weight Canned Artichoke Hearts Packed In Water, Drained
3 Tablespoons Sherry Vinegar
FOR SERVING:
2 heads Cold Romaine Lettuce, Washed And Chopped
1 cup Grated Parmesan Cheese

1
For the vinaigrette: In a small bowl combine olive oil, sherry, honey and Dijon mustard with a whisk until emulsified. Set aside.
2
For the hot seafood: Heat olive oil in a skillet over medium-high heat until hot. Add shallots and cook until caramelized. Add salmon, sea salt and garlic powder. Cook until salmon is almost cooked through.
3
Add scallops and shrimp. Cook until shrimp are pink, about 3-4 minutes. Add olives, artichokes and drizzle with sherry vinegar. Stir until heated through.
4
For serving: Toss lettuce, hot seafood and sherry vinaigrette together in a large bowl and plate. Alternately you can plate each serving with romaine, then top it with hot seafood and a drizzle of sherry vinaigrette.

742

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 19 ingredients. The key ingredients include: FOR THE VINAIGRETTE:, 1/3 cups Extra Virgin Olive Oil, 3 Tablespoons Sherry Vinegar, Good Quality, 1/4 teaspoons Honey, and more.

Yes, Hot Seafood Salad With Sherry Vinaigrette 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.

Hot Seafood Salad With Sherry Vinaigrette

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