Lemon Shrimp and Scallop Salad

It’s been a hot summer, so much of my meal prep has been quick and cool salads packed full of tasty protein, fruits and lots of leafy greens.

This salad is no exception – grilled shrimp and scallops add a sweetness that mixes well with the slight acidity of the citrus, crunchiness of the granola, and flavorful herb oil.


10 sea scallops

1 lb. large shrimp, deveined and shelled

Juice from 1 lemon

2 tablespoons herb oil

Salt, to taste

Salad greens

Orange segments

Cherry tomatoes


Herb Oil:

1/4 cup olive oil

1/4 cup cilantro, chopped

1/4 cup scallions, chopped

1 tablespoon rosemary, chopped

Salt, to taste

Heat a grill to high heat.

Spray scallops and shrimp with nonstick spray and season with salt. Add to grill and cook about 2-3 minutes per side – until both are cooked through and have nice grill marks. Cut scallops in half once cooled.

In a blender or food processor, combine all ingredients for herb oil and blend until smooth. 

Toss the shrimp, scallops, lemon juice, salt,  and 2 tablespoons on herb oil in a medium bowl until coated well.

To assemble salad, pile a cup or so of salad greens on the plate. Garnish with a few shrimp, scallops, orange segments, cherry tomatoes, and granola.


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