Seafood Salad [gf] Recipe

Inspired by Gertrude's

Time30m

Serves4

Local field greens, poached gulf shrimp, lump crabmeat, and seared day-boat scallops, roasted lemon vinaigrette

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Ingredients

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1
Poach the Shrimp
In a pot of boiling salted water, add the gulf shrimp. Cook for 2-3 minutes until they turn pink and opaque. Remove and let cool.
2
Sear the Scallops
Heat a tablespoon of olive oil in a skillet over medium-high heat. Season the day-boat scallops with salt and pepper. Sear for 2-3 minutes on each side until golden brown. Remove and let cool.
3
Prepare the Vinaigrette
In a bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper until emulsified.
4
Assemble the Salad
In a large bowl, combine field greens, poached shrimp, lump crabmeat, and seared scallops. Drizzle with roasted lemon vinaigrette and toss gently to combine.