Warm Salad Of Grilled Shrimp, Scallops And Endive
A vibrant warm salad featuring smoky grilled shrimp and scallops complemented by crisp endive, dressed in lemon, garlic, and fennel for a fresh, flavorful dish perfect for light meals.
Ingredients
- 6 Tbsp. extra-virgin olive oil ⓘ
- juice of 2 lemons ⓘ
- 3 cloves garlic, minced ⓘ
- 1/2 tsp. fennel seed, lightly crushed ⓘ
- salt and freshly ground black pepper to taste
- 1 lb. large shrimp, shelled and deveined ⓘ
- 1 lb. sea scallops ⓘ
- 1/2 lb. Belgian endive ⓘ
- vegetable oil for grill equipment ⓘ
- 1/2 tsp. Dijon-style mustard ⓘ
Instructions
- Mix together 2 tablespoons of the olive oil, juice of 1 lemon, 2 cloves garlic, fennel seed, and salt and pepper.
- Place shrimp and scallops in a bowl; pour the oil and lemon mixture over them and toss to coat.
- Cover and refrigerate for an hour.
Tips & Substitutions
For added depth of flavor, consider marinating the seafood for longer than an hour, up to four hours. If you don't have fennel seeds, dill or tarragon could work as substitutes. To avoid overcooking, grill the shrimp and scallops just until they turn opaque. Pair this dish with a crisp white wine for a delightful experience.
Serving Suggestions
Serve this warm salad over a bed of mixed greens for added texture and color. It pairs wonderfully with crusty bread or a light pasta dish, such as Salmon And Capalenni Pasta. For a refreshing contrast, consider a side of Marinated Shrimp And Cucumber.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a skillet over low heat, adding a splash of olive oil to keep it moist. Avoid microwaving, as it can make the seafood tough.
Nutrition & Diet Analysis (per serving)
Each serving of Warm Salad Of Grilled Shrimp, Scallops And Endive contains roughly 521 calories, with 27g protein, 53g carbohydrates, and 23g fat. It is an excellent source of protein (54% of the Daily Value), vitamin A (45% of the Daily Value), and iron (27% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1658mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the marinade and marinate the shrimp and scallops in advance. However, it's best to grill them just before serving to maintain their freshness and texture. If you need to, you can grill the seafood a few hours ahead and serve at room temperature.
What can I substitute for endive?
If endive is not available, you can use arugula or radicchio for a similar bitterness and crunch. Both alternatives will complement the grilled seafood well, adding a peppery note to the dish.
Is it possible to use frozen seafood?
Yes, you can use frozen shrimp and scallops, but be sure to thaw them completely in the refrigerator before marinating. This will ensure they absorb the marinade flavors and cook evenly on the grill.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).