Lobster Scallop Salad With Bloodorange Vinaigrette

Name: Lobster Scallop Salad With Bloodorange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 3 blood oranges jucied with pulp but remove seeds.; 1 tbls. rice wine vinager; 1/2 tbls. peeled and thinnly sliced ginger; 2 teas. dijon mustard; 1 tbls. chopped tarragon; 3/4 cup EVOO; salt and pepper; Salad:; 2 live small (1 lb.) maine lobsters; 1/2 lb. nantucket bay scallops (or smallest scallops you can find); 1 small head boston bibb lettuce; 1/2 a fennel bulb shaved very thin; 1 medium shallot diced; 2 cloves garlic diced; 3 tbls. EVOO; 4 fennel sprigs for garnish; makes 2 large to 4 small first course salads.

Servings: persons

Dressing:
3 blood oranges jucied with pulp but remove seeds.
1 tbls. rice wine vinager
1/2 tbls. peeled and thinnly sliced ginger
2 teas. dijon mustard
1 tbls. chopped tarragon
3/4 cup EVOO
salt and pepper
Salad:
2 live small (1 lb.) maine lobsters
1/2 lb. nantucket bay scallops (or smallest scallops you can find)
1 small head boston bibb lettuce
1/2 a fennel bulb shaved very thin
1 medium shallot diced
2 cloves garlic diced
3 tbls. EVOO
4 fennel sprigs for garnish
makes 2 large to 4 small first course salads.

1
Dressing:
2
Juice the blood oranges. In heavy sauce pan on low, heat till reduces to about half, stiring consintly. let cool.
3
In blender, combine the mustard, OJ, ginger, vinager, salt and peper to taste, blend. Slowly drizzle in oil till fully emulsified. mix in taragon last, but do not blend.
4
Salad:
5
Brake apart live lobster and saute the claws and tail over medium heat in a large skillet until cooked, about 5 min. (can freeze rest of head and claws for stock) Cool to room temp. then crack shells, extract meat, careful to get the claws out in whole pieces. Set aside.
6
Clean the scallops, taking off the white muscle part.
7
Wash, dry and brake apart the lettuce into indivdual leaves, keep covered in refrigerator until ready to serve.
8
Shave the fennel.
9
Dice the shallot and garlic very small.
10
heat EVOO in the same large skillet (remove any lobster scum) over medium heat. saute the shallot and garlic till just soft, about 1-2 minutes, then add scollops. saute till almost cooked, about 2-3 minutes, then add lobster. mix till heated through, another 1-2 minutes. then turn off heat and add salt to tatse.
11
arange the lettuce leaves on each plate
12
then add fennel. then top with the warm seafood mixture. last, drizzle the dressing all around. garnish with the fennel sprigs.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: Dressing:, 3 blood oranges jucied with pulp but remove seeds., 1 tbls. rice wine vinager, 1/2 tbls. peeled and thinnly sliced ginger, and more.

Yes, Lobster Scallop Salad With Bloodorange 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.

That's it — enjoy your meal!