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 small pieces
1 tablespoon of salt or to taste
1 pinch of black pepper
8 cups of American spinach leaves (or Roman, red, radicchio, or any other preference), torn
FOR THE DRESSING
1 large red bell pepper, seeded and chopped
2 medium cloves of garlic, coarsely chopped
1 large cucumber, peeled and chopped
1 large tomato, peeled 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 small pieces
1 tablespoon of salt or to taste
1 pinch of black pepper
8 cups of American spinach leaves (or Roman, red, radicchio, or any other preference), torn
FOR THE DRESSING
1 large red bell pepper, seeded and chopped
2 medium cloves of garlic, coarsely chopped
1 large cucumber, peeled and chopped
1 large tomato, peeled 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
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat without letting it smoke
Fry half of the shrimp for 1 or 2 minutes or until firm
Transfer to a serving dish
Add more 2 tablespoons of olive oil to the skillet and fry the remaining shrimp
Join the other half
Clean the skillet with paper towel and heat 2 tablespoons of olive oil over high heat
Fry half of the scallops for 30 seconds to 1 minute or until golden and cooked
Transfer it to the serving dish and fry the remaining scallops in the remaining 2 tablespoons of olive oil
Mix delicately with the chopped green onion, avocado, salt, and black pepper
PREPARE THE DRESSING: In a blender, put all the ingredients except olive oil
Blend at high speed and add the olive oil, dripping it until it becomes creamy
Serve in individual plates with a little dressing on the bottom
Add torn spinach leaves and top with the seafood mixture
344 calories per serving
OBS: The dressing can be prepared 8 hours in advance and stored in the refrigerator.
