Marinated Sweet & Spicy Seafood Grill on Mixed Salad Greens with Citrus Cilantro Dressing

Ingredients

  • Marinade / Dressing:
  • 2/3 cups (2 Tbsp. for vegetables) extra virgin olive oil
  • 1/4 cup orange or pineapple juice
  • 1 whole juice of 1 lemon lemon juice
  • 1 whole juice of 1 lime lime juice
  • 1/4 cup reserve 2 tbsp fresh cilantro, de-stemmed, finely minced
  • 1 clove clove garlic, skinned and minced
  • 2-3 tbls. (to taste) honey
  • 1/2 teaspoon ACCENT Flavor Enhancer
  • 1/2 teaspoon fresh ginger, minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 - 1 teaspoon or to taste salt
  • 2 tbls. sesame seeds
  • Seafood Grill:
  • 8 whole sea scallops, fresh
  • 24 whole medium/large size shrimp, peeled, devained, tail on
  • 12 whole (or grape tomatoes) cherry tomatoes
  • 1 whole large size yellow bell pepper, seeded, but into 1 inch pieces
  • 1 whole medium size jicama, (optional)peeled, sliced 1/2" thick square pieces
  • 8 cups divided between 4 plates mixed salad greens

Directions

Marinade/Dressing:



Whisk all ingredients except reserved cilantro and 2 tablespoons of sesame seeds and oil. Set aside.



Seafood Grill:



Toss shellfish in 1/3 cup of dressing. Allow to marinate 30 minutes. Soak 8 to 10 inch wooden skewers for 30 minutes. Prepare grill and fire. Spray grill surface with cooking oil spray. Toss vegetables with 2 tablespoons of sesame seeds and oil to coat. Divide and alternate vegetables on four skewers. If possible, place all scallops on one skewer. String shrimp on sets of parallel skewers so shrimp will lie flat on grill. When grill is hot, place vegetables in center of grill and cook 4 to 5 minutes on each side. When done, slide off skewers and arrange atop greens. Place scallops in center of grill with shrimp around perimeter. Cook 4 minutes on each side until opaque. Arrange 1/4 atop each salad. Sprinkle reserved cilantro over all and drizzle with dressing.
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