Sunday, May 27, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Caribbean Marinated Shrimp and Scallops

1 tablespoon vegetable oil

1 pound sea scallops

1 pound large shrimp, peeled and deveined

1 cup diced bell pepper (red and yellow)

3/4 cup minced red onion

3 tablespoons thinly sliced green onions

Fresh salad greens


1/3 cup orange juice

2 tablespoons lime juice

1 tablespoon extra virgin olive oil

1 tablespoon Caribbean Jerk Seasoning, to taste

1 teaspoon basil leaves

Heat vegetable oil in a large skillet over high heat; add scallops to hot pan and sear 2 minutes per side. Transfer scallops to medium bowl and chill. Saute shrimp in same pan 4 minutes or until shrimp turn pink. Transfer shrimp to another bowl and chill.

Combine marinade ingredients in a large bowl. Add chilled shrimp, bell pepper, red onion, and green onions. Cut chilled scallops into quarters; add to bowl; toss well. Cover and refrigerate at least one hour.

Serve on a bed of salad greens.

Yield: 8 servings

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