Ingredients
1 Tablespoon Sambal Oelek
6 Tablespoons Olive Oil
Bag of Organic Sweet Baby Lettuce
1 Orange, Yellow, Red Pepper
2 Carrots
1 Cucumber
15 Scallops
15 Large Shrimp
1 tsp sea salt
1.5 tsps fresh ground pepper
Annies Sesame ginger Salad dressing
Preparation
Mix Sambal and 2 tblsps olive oil in a bowl and mix in shrimp.
Arrange Scallops and sprinkle with the salt and pepper
Dice your peppers
Take your cucumber and with a potato peeler slice off the top layer of the skin then make 16 strips going around the cucumber avoiding the seeds
Julien your carrots
Sprinkle your plates with a small handful of lettuce, then sprinkle the three colors of peppers for a nice color effect, add a few carrots and role up two strips (or how ever many you like) of cucumber per plate
Once your plates of salad are prepared
Get two frying pans and set your oven timer to seven minutes. In each of the pans place two tablespoons of olive oil and heat the pan that you are cooking your scallops in on a medium flame. Once the pan is hot add your scallops and hit your timer. Allow the one side of your scallop to brown. Once your seven minutes are up flip your scallops and cook for 45 seconds till opaque. It is around the 4 minute time on your oven timer that you throw in your Sambal marinated shrimp onto their hot pan. Cook and turn for about three minutes. Or until ready.
Then arrange three scallops and three shrimp per plate.
I sprinkled a light amount of Annies Sesame Ginger Salad dressing on the lettuce.
