Tropical Seafood Salad Recipe
Sautéed shrimp & scallops over baby greens, mandarin oranges, tomatoes, cucumbers, craisins.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Salad
Dressing
Garnish / Optional
Method
Seafood
Prepare seafood
If shrimp are frozen, thaw completely, peel and devein, leaving tails on or off per preference. Pat shrimp and scallops dry with paper towels — dryness is key for good browning.
Season the shrimp and scallops evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Mince the garlic cloves finely.
Sauté seafood
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter is foaming and pan is hot, add scallops in a single layer (do not overcrowd). Sear scallops 1.5–2 minutes per side until golden and just opaque. Transfer to a plate.
Add remaining 1 tablespoon butter to the pan; when hot, add shrimp in a single layer. Sprinkle red pepper flakes and the remaining pinch of salt (about 1/2 tsp total salt accounted). Cook shrimp 1.5–2 minutes per side until pink and opaque. Add minced garlic during the last 30 seconds and toss.
Return scallops to the pan, squeeze 1 tablespoon lemon juice over the seafood, toss briefly to coat and remove from heat. Taste and adjust seasoning with remaining black pepper if needed. Let seafood rest 1–2 minutes while you assemble the salad.
Dressing
Make the dressing
In a small bowl or jar combine 3 tbs extra virgin olive oil, 2 tbs rice vinegar, 1 tbs honey, 1 tbs fresh lime juice, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust sweetness or acidity to preference.
Salad Assembly
In a large bowl, combine 6 cups baby mixed greens, 1 cup mandarin segments, 1 cup halved cherry tomatoes, 1/2 cup sliced/quartered cucumber, 1/4 cup thinly sliced red onion and 1/2 cup dried cranberries. Toss gently to mix.
Pour about 3 tablespoons of the prepared dressing over the salad (reserve extra dressing for serving). Toss lightly to coat the greens evenly.
Divide the dressed greens among 2 serving plates. Arrange the warm sautéed shrimp and scallops evenly over the top of each salad.
Scatter chopped cilantro or parsley and toasted nuts (2 tbs) over the salads. Garnish with lime wedges and an extra drizzle of dressing if desired.
Serve immediately while seafood is still slightly warm to create contrast with the chilled greens.