-
1
In two separate saucepans bring water to a boil with 1 tbsp.
-
2
salt and 2 tbsp.
-
3
vinegar in each pan.
-
4
If you don't have two saucepans, you can execute this step in two stages, using the same saucepan twice.
-
5
When the water comes to a boil, drop the shrimp into one pan and the scallops into the other.
-
6
Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for approximately 1 minute, until their color turns a flat white.
-
7
Drain immediately.
-
8
Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops.
-
9
Peel 4 oranges with a sharp paring knife, removing the peel and the pith.
-
10
Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section.
-
11
Lift out the membrane-less sections and remove any seeds.
-
12
Set aside.
-
13
Detach the lettuce leaves from the head, discarding any bruised or wilted leaves.
-
14
Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner.
-
15
Cut the leaves into strips about 1/2-inch wide.
-
16
Cut the remaining orange in half and squeeze out the juice.
-
17
Combine the shrimp, scallops, and orange sections in a bowl.
-
18
Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly.
-
19
Choose a shallow -- neither too deep nor too flat -- serving platter.
-
20
Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl.
-
21
Serve at once.
