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Ingredients
THE SALAD
1 pound tiny scallops (bay or calico)
5 cups cooked rice
1 pound shrimp, cooked, peeled and sliced in half lengthwise
2 tablespoons butter
1 ½ cups finely diced green pepper
¾ cup finely chopped red onion
1 to 1 ½ cups cooked quartered artichoke hearts
¼ cup capers
⅓ cup chopped fresh parsley
⅓ cup chopped fresh dill
THE DRESSING
10 tablespoons olive oil
6 or 7 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
2 large cloves garlic, minced
2 tablespoons chopped fresh basil
½ teaspoon dried oregano
2 tablespoons minced parsley
Nutritional analysis per serving (8 to 10 servings)
30 grams carbs; 90 milligrams cholesterol; 342 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 3 grams fiber; 621 milligrams sodium; 18 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute scallops in hot butter for about 3 minutes, just enough to cook them lightly.
- Step 2
Combine scallops with remaining salad ingredients in serving bowl.
- Step 3
Whisk oil with vinegar and beat in remaining dressing ingredients. Pour over salad and toss gently.
- Step 4
Chill or serve at room temperature. It is better if salad is not too cool, for this detracts from the flavors.
Private Notes