For the vinaigrette
1 small red bell pepper, seeded and chopped
1 large clove of garlic, coarsely chopped
1 small cucumber, peeled and seeded, coarsely chopped
1 tomato, peeled and seeded, coarsely chopped
1 large egg
3 tablespoons of vinegar
3 tablespoons of lemon juice
3/4 cup of olive oil
Salt and black pepper to taste
For the salad
1.5 kg of shrimp with shells
6 tablespoons of olive oil
500 g of scallops
2 tablespoons of chopped green onion
1 avocado, cut into balls
6 cups of shredded lettuce (American, romaine, red, or radicchio)
Salt and black pepper to taste
For the vinaigrette
1 small red bell pepper, seeded and chopped
1 large clove of garlic, coarsely chopped
1 small cucumber, peeled and seeded, coarsely chopped
1 tomato, peeled and seeded, coarsely chopped
1 large egg
3 tablespoons of vinegar
3 tablespoons of lemon juice
3/4 cup of olive oil
Salt and black pepper to taste
For the salad
1.5 kg of shrimp with shells
6 tablespoons of olive oil
500 g of scallops
2 tablespoons of chopped green onion
1 avocado, cut into balls
6 cups of shredded lettuce (American, romaine, red, or radicchio)
Salt and black pepper to taste
Make the vinaigrette: In a blender, combine the bell pepper, garlic, cucumber, tomato, egg, vinegar, lemon juice, salt, and black pepper
Blend until smooth, then slowly add the olive oil in a thin stream, until it forms a creamy sauce (can be prepared 8 hours in advance and stored in the refrigerator covered)
Make the salad: Clean the shrimp, removing the heads and shells
In a large non-stick skillet, heat 1 1/2 tablespoons of olive oil over medium heat, without letting it smoke, and fry half of the shrimp for 1 to 2 minutes or until they are firm
Transfer the shrimp to a bowl and keep warm
Add another 1 1/2 tablespoons of olive oil to the skillet and fry the remaining shrimp
Transfer to the bowl
Clean the skillet with a paper towel and add another 1 1/2 tablespoons of olive oil
Heat over high heat and fry half of the scallops for 30 seconds to 1 minute, or until they are golden brown and cooked
Transfer to the bowl and fry the remaining scallops in 1 1/2 tablespoons of olive oil
Mix delicately with chopped green onion, avocado, salt, and black pepper
In each plate, place 1/4 cup of vinaigrette
Distribute the lettuce leaves among the plates and, on top of each one, add the seafood mixture
Serve immediately
Serves 12 people.
