Seafood Cucumber Salad
Seafood Cucumber Salad
Ingredients
For the Seafood
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1/2 pound scallops, sea scallops, patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cucumber Salad
- 2 English cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the seafood: Pat the shrimp and scallops very dry with paper towels. Season both with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 5 min
- 2
Cook the seafood: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for 1 1/2 to 2 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside. Add the shrimp to the same skillet and cook for 2 to 3 minutes per side, until pink and opaque. Remove from the skillet and set aside to cool slightly.
⏱️ 5 min
- 3
Prepare the vegetables: In a large bowl, combine the thinly sliced English cucumbers, red onion, and halved cherry tomatoes.
⏱️ 5 min
- 4
Make the dressing: In a small bowl, whisk together the white wine vinegar, extra virgin olive oil, Dijon mustard, granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min
- 5
Assemble the salad: Add the cooled cooked shrimp and scallops to the bowl with the vegetables. Pour the dressing over the salad. Add the chopped fresh dill and parsley.
⏱️ 5 min
- 6
Toss gently to combine all ingredients. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 7
Serve chilled and enjoy this refreshing Seafood Cucumber Salad.
Kitchen Tools
Nutrition Facts (per serving)
Seafood Cucumber Salad
For the Seafood
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1/2 pound scallops, sea scallops, patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cucumber Salad
- 2 English cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the seafood: Pat the shrimp and scallops very dry with paper towels. Season both with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 5 min - 2
Cook the seafood: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for 1 1/2 to 2 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside. Add the shrimp to the same skillet and cook for 2 to 3 minutes per side, until pink and opaque. Remove from the skillet and set aside to cool slightly.
⏱️ 5 min - 3
Prepare the vegetables: In a large bowl, combine the thinly sliced English cucumbers, red onion, and halved cherry tomatoes.
⏱️ 5 min - 4
Make the dressing: In a small bowl, whisk together the white wine vinegar, extra virgin olive oil, Dijon mustard, granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min - 5
Assemble the salad: Add the cooled cooked shrimp and scallops to the bowl with the vegetables. Pour the dressing over the salad. Add the chopped fresh dill and parsley.
⏱️ 5 min - 6
Toss gently to combine all ingredients. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min - 7
Serve chilled and enjoy this refreshing Seafood Cucumber Salad.