Recipes



Seafood Salad with Ruby Vinaigrette

Presented by:
Ocean Spray
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Broiled shrimp and scallops with ruby red grapefruit juice vinaigrette.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
5 min
Recipe Ready Time
Ready In
30 min
Recipe Servings
Servings
4

Ingredients

VINAIGRETTE

1/2 cup Ocean Spray® Ruby Red Grapefruit Juice Drink OR Light Ruby Grapefruit Juice Drink

2 tablespoons pineapple juice

1 tablespoon oil

1 teaspoon sesame seeds

1/2 teaspoon shredded lemon peel

1/8 teaspoon garlic powder

pinch white pepper

pinch ground ginger

SEAFOOD

16 uncooked, shelled and deveined large shrimp with tails left on (about 3/4 pound)

12 sea scallops (about 3/4 pound)

2 tablespoons sliced green onions, garnish

Directions

Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavors.

Preheat broiler. Line a rimmed baking sheet with foil.

Rinse shrimp and scallops in cold water; drain well. Place shrimp and scallops on prepared baking sheet. Brush with the reserved 1/4 cup vinaigrette. Broil 3 to 4 inches from heat until scallops are opaque and shrimp are pink and cooked through, 4 to 6 minutes, turning once.

Place cooked seafood in a medium bowl; cover and refrigerate until cold.

To serve, divide seafood among 4 individual plates; pour vinaigrette over seafood. Sprinkle with green onions. If desired, garnish with additional lemon peel and fresh herbs.






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