'2 kg of whole shrimp'
'8 tablespoons of olive oil'
'500g of cleaned scallops'
'3 tablespoons of chopped green onion'
'1 large avocado, cut into cubes'
'1 tablespoon of salt or to taste'
'1 pinch of black pepper'
'8 cups of shredded American (or Roman, red, radicchio, or any other preferred) lettuce, torn into pieces'
FOR THE DRESSING
'1 large red bell pepper, seeded and chopped'
'2 medium garlic cloves, coarsely chopped'
'1 large cucumber, peeled and chopped'
'1 large tomato, seeded and chopped'
'1 large egg'
'4 tablespoons of vinegar'
'4 tablespoons of lemon juice'
'1 tablespoon of salt or to taste'
'1 pinch of black pepper'
'1 cup of olive oil (240ml)'
'2 kg of whole shrimp'
'8 tablespoons of olive oil'
'500g of cleaned scallops'
'3 tablespoons of chopped green onion'
'1 large avocado, cut into cubes'
'1 tablespoon of salt or to taste'
'1 pinch of black pepper'
'8 cups of shredded American (or Roman, red, radicchio, or any other preferred) lettuce, torn into pieces'
FOR THE DRESSING
'1 large red bell pepper, seeded and chopped'
'2 medium garlic cloves, coarsely chopped'
'1 large cucumber, peeled and chopped'
'1 large tomato, seeded and chopped'
'1 large egg'
'4 tablespoons of vinegar'
'4 tablespoons of lemon juice'
'1 tablespoon of salt or to taste'
'1 pinch of black pepper'
'1 cup of olive oil (240ml)'
Clean the shrimp, removing the head and shell
Avoid burning a large non-stick skillet over moderate heat
Add 2 tablespoons of olive oil, without letting it smoke
Fry half of the shrimp for 1 or 2 minutes or until firm
Transfer to a serving bowl
Add more 2 tablespoons of olive oil to the skillet and fry the remaining shrimp
Join the other half
Clean the skillet with paper towels and heat 2 tablespoons of olive oil over high heat
Fry half of the scallops for 30 seconds to 1 minute or until golden brown and cooked
Transfer to the serving bowl and fry the remaining scallops in the remaining 2 tablespoons of olive oil
Mix delicately with green onion, avocado, salt, and black pepper
PREPARE THE DRESSING: In a blender, combine all ingredients except olive oil
Liquefy at high speed and add olive oil, slowly, until a creamy sauce forms
Serve in individual plates with a little dressing on the bottom
Add shredded lettuce and top with the seafood mixture
'344 calories per serving'
NOTES: The dressing can be prepared 8 hours in advance and stored in the refrigerator.
