This wonderfully light seafood salad with shrimp, a scallop and pineapple slices can be served as entree or a side salad. Ingredients are charred on an indoor grill pan, then laid on a bed of arugula and topped with blue cheese.
Start with a fresh whole pineapple, core it and retain some of the juices to add to a basic vinaigrette.
The pineapple vinaigrette is quickly made and chilled. To a basic vinaigrette of extra virgina olive oil and an acidic ingredient (lemon in this case), is added the flavors of fresh pineapple juice and honey.
Mix it and whisk in a bowl or give it a good shake in a small jar. I've done it both ways and must admit I prefer the good shake in a jar method.
Next comes the shrimps, scollop and pineapple slices. Clean the shrimps. Reoving the tail is optional. The presentation is lovelier when the tail is left on. For this recipe, I had chosen to char the shrimps with the tail off. Why? Long story!
I decided to try out my new cast iron indoor grill pan on which to char the seafoods and fresh pineapplie slices. The scallops stuck to the pan. On my no-stick aluminum grill pan, although super hot, the scallops do not stick.
Later when I read the instructions on seasoning and caring for the the cast iron, enamal coated grill pan, I discovered I had not properly seasonsed the grill pan! Always read instructions first unless you're like me--read instructions after making a boo boo! LOL.
Tools needed: A pineapple corer and an indoor grill top pan
Optional: You may decide you don't want to core a whole fresh pineapple and purchase fresh sliced pineapples in the deli section of the supermarket. In this case, do make sure it includes pineapple juice. I would not recommend canned pineapple!
Ingredients for Salad
- 6-8 fresh shrimps, 21 ct deveined, rinsed and pat dried
- 2-4 10ct scallops, rinsed and pat dried
- 4-6 slices of fresh pineapple
- Baby arugula
- Blue cheese
- Lemon vinaigrette (see recipe below)
Preparation for seafood salad
Brush or use a paper towel to lightly oil an indoor grill pan. Allow pan to get evenly hot on medium high heat. Add shrimp, scallops and pineapple. Cook shrimp on one side for 3 minutes, turn and cook for 2 minutes. Cook scallops and pineapple slices for 1 minute on one side, turn and cook them for 1 minute. Note: You may want to add just a drop or two of olive oil to the scallops to prevent them from sticking to the grill.
Ingredients for Pineapple Vinaigrette
- 3 Tablespoons of extra virgin olive oil
- 1 Tablespoon of fresh lemon juice
- 2-3 Tablespoons of fresh pineapple juice
- 1 Tablespoon honey
- Salt, a pinch of
- Freshly grated black pepper, a pinch of
Preparation for pineapple vinaigrette
Add all ingredients to a bowl and whisk very well. Or use a small jar and shake well. It's just that easy!
How to Serve
To suit your taste, add a sufficient amount of the pineapple vinaigrette to the baby arugula and toss to cover all of the leaves. For each serving, nicely place two slices of pineapples, add 3-4 shrimps and 1-2 scallops. Add a nice helping of blue cheese in the center. Then pour a little more of the pineapple vinaigrette over the seafood, pineapple slices and blue cheese.