Light Hot Seafood Salad & Soup Recipe
Tiger shrimp, bay scallops, bay shrimp, zucchini, mushrooms, scallions, and diced tomatoes sautéed in white wine and garlic butter atop a bed of fresh Romaine lettuce / spring mix, cheddar jack and Parmesan cheese with Athenian Greek feta dressing. Served with your choice of house made soup. Served with potato roll or sourdough bread.
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.
Salad and Soup Ingredients
Method
Preparation Instructions
Prepare the Seafood
In a large skillet over medium heat, melt the garlic butter. Add the tiger shrimp, bay scallops, and bay shrimp. Sauté for 3-5 minutes until the seafood is cooked through and opaque.
Add Vegetables
Stir in the diced zucchini, mushrooms, scallions, and diced tomatoes. Pour in the white wine and cook for an additional 5 minutes, allowing the flavors to meld.
Assemble the Salad
In a large bowl, combine the Romaine lettuce or spring mix, cheddar jack cheese, and Parmesan cheese. Drizzle with the Athenian Greek feta dressing and toss gently.
Serve
Top the salad with the sautéed seafood and vegetable mixture. Serve immediately with your choice of house-made soup and a potato roll or sourdough bread.