Tarragon Scallop And Shrimp Salad Recipe

Name: Tarragon Scallop And Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water; 12 oz. scallops; 1/3 c. light olive oil; 2 tsp. each: fresh lemon juice and white wine vinegar; 1/2 tsp. Dijon mustard; 1/2 tsp. salt; 1/4 tsp. dried tarragon leaves, crumbled; 1/4 tsp. ground white pepper; 1/8 tsp. granulated sugar; 8 oz. frozen cooked tiny shrimp, thawed and well drained; 2 tsp. snipped fresh chives; 2 tsp. minced fresh parsley; about 5 c. loosely packed, torn, tender Boston, bibb or butter lettuce leaves; freshly ground black pepper (optional)

Servings: persons

water
12 oz. scallops
1/3 c. light olive oil
2 tsp. each: fresh lemon juice and white wine vinegar
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. dried tarragon leaves, crumbled
1/4 tsp. ground white pepper
1/8 tsp. granulated sugar
8 oz. frozen cooked tiny shrimp, thawed and well drained
2 tsp. snipped fresh chives
2 tsp. minced fresh parsley
about 5 c. loosely packed, torn, tender Boston, bibb or butter lettuce leaves
freshly ground black pepper (optional)

1
Bring 1 inch of water to a boil in large skillet.
2
Slice scallops in and simmer 1 1/2 minutes or until opaque halfway through.
3
Drain and spread out on a large plate to cool quickly. Put oil, lemon juice, vinegar, mustard, salt, tarragon, pepper and sugar in small bowl or jar with tight-fitting lid.
4
Whisk or shake until well blended.
5
Toss scallops, shrimp and half each of the chives and parsley with half the dressing in a medium size bowl to coat well.
6
Chill at least 2 hours or up to 24 hours.
7
Just before serving, gently toss lettuce with remaining dressing.
8
Arrange loosely on 4 large salad plates.
9
Spoon salad in center of each. Sprinkle with the remaining chives and parsley, then the pepper. Makes 4 servings, 331 calories each.

235

kcal

Calories

Fat

Protein

Fat 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: water, 12 oz. scallops, 1/3 c. light olive oil, 2 tsp. each: fresh lemon juice and white wine vinegar, and more.

Yes, Tarragon Scallop And Shrimp 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.

That's it — enjoy your meal!

Tarragon Scallop And Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions