RICHMOND, Va. - Chef Tom Schumaker from Commonwealth Assisted Living took our taste buds on a trip to the Mediterranean with his flavorful salad recipe featuring Succulent Shrimp and Scallops. He finished the dish by adding Blackberries and Raspberries. For more information you can visit www.commonwealthal.com
GREEK SHRIMP & SCALLOP SALAD
4 SERVINGS / 319 CALORIES
- 1 POUND MIXED GREENS
- 4 OZ CHERRY TOMATOES
- 1 LARGE CUCUMBER
- ½ RED PEPPER
- ½ YELLOW PEPPER
- 1/3 CUP FETA CHEESE
- ¼ CUP RED ONIONS
- 4 OZ GREEK OLIVES
MIX ABOVE INGREDIENTS IN MEDIUM MIXING BOWL…. REFRIGERATE UNTIL NEEDED
- 2 TABLESPOONS OLIVE OIL
- 1 CLOVE GARLIC
- 2 TEASPOONS BASIL
- 3 TABLESPOONS FRESH LEMON JUICE
- 6 OZ PEELED & DEVAINED SHRIMP
- 6 OZ FRESH SCALLOPS
- 3 OZ WHITE WINE
- SALT & PEPPER TO TASTE
SAUTE THE ABOVE INGREDIENTS OVER MEDIUM HEAT…. DEGLAZE WITH WHITE WINE…. SALT & PEPPER TO TASTE…..
ADD TO THE SALAD MIXTURE AND SERVE IMMEDIATELY
