Scallop and Prawn Platter with Chilli Herb Vinaigrette

Serves	2
Prep time	5 minutes
Cook time	5 minutes
Total time	10 minutes
Allergy	Shellfish
Meal type	Appetizer, Lunch, Snack, Starter
Misc	Gourmet, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

An elegant, low-calorie seafood salad; this seafood platter has plump seared scallops with king prawns dressed in a tangy herb and chilli vinaigrette. This recipe serves two people as a light lunch, and is only 200 calories per person. On a day when calories aren't being counted, serve the salad with crusty bread, pitta bread or flat breads for a satisfying gourmet meal.

Ingredients

Salad

200g cooked king prawns, shell on
65g, half a bag, mixed salad leaves
10 fresh scallops

Herb and Chilli Vinaigrette

lemon juice, half a lemon
1/2 teaspoon caster sugar
2 teaspoons olive oil (or rapeseed oil)
3 tablespoons white wine vinegar
1 small red chilli, chopped finely and seeds discarded
1 teacup of fresh chopped herbs, about 40g (I used chives, chervil and parsley)
salt and pepper

Note

Directions

Step 1	Place all the vinaigrette ingredients in a bottle or jar with a lid, and shake vigorously.
Step 2	Arrange the salad leaves on two plates.
Step 3	Peel all of the cooked prawns, leaving four prawns unpeeled for decoration.
Step 4	Heat a non-stick frying pan, and sear the scallops for 1 to 2 minutes on both sides. Take the pan of the heat and pour half of the dressing over the scallops allowing them to sit in it for 1 minutes.
Step 5	Arrange the scallops and peeled prawns over the salad leaves and then pour over the hot and cold vinaigrette. Place the two unpeeled prawns on top and serve straight away.
Step 6	On a non-fast or diet day, serve with crusty bread.