Shrimp and Scallops With Speedy Salad

Ingredients

Seafood

• 1/2 tablespoon olive oil
• 8 ounces scallops
• 8 ounces raw shrimp, peeled and deveined
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 tablespoon lemon juice

Salad

• 6 ounces cherry tomatoes, halved
• 1/4 red onion, finely sliced
• 1 small cucumber, finely sliced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 pinch black pepper, grounded
• 10 capers

Directions

1. 1

   Salad: In a bowl add sliced red onion, halved Cherry Tomatoes, sliced cucumber, set aside.

2. 2

   Seafood: Heat pan on a medium heat then add olive oil. Add scallops and shrimp in a single layer on warm pan and cook for about 4 to 5 minutes or when browned.

3. 3

   Turn over each scallops and shrimp and cook again for about 3 to 4 minutes or when browned.

4. 4

   While these are cooking, place honey, lemon and brown sugar in a microwave-proof small bowl and heat for about 30 seconds, remove from microwave and mix ingredients together until watery. Then pour over scallops and shrimp.

5. 5

   Cook until they are caramelized.

6. 6

   Salad Dressing: In a small bowl, mix together lemon juice, olive oil, Dijon mustard and black pepper, set aside.

7. 7

   To plate: Add salad in the middle of the place add seafood around salad, drizzle salad dressing on salad and garnish with capers.

8. 8

   Serve with crusty bread.