The Wilted Arugula Salad with Jumbo Shrimp and Scallops

This is a quick appetizer salad or you make it robust for a light summer meal!

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I love shrimp and scallops, and I feel like I try and find creative ways to incorporate them into my life as often as possible! And why not, they are high protein, low fat but are filling and delicious. But sometimes you don't want it to be an elaborate process... I've got you!

This seasoning blend from Club House is virtually all you need to give these an intense flavour profile. I love this stuff.... it is typically all I coat my Thanksgiving Turkey with; it is truly _that_good!

My shrimp in this case were fully cooked so I just wanted to warm them but not make them tough, so I well coated the scallops in the roasted red pepper seasoning and sauteed in avocado oil until one side was fully cooked, when I did the flip to the other side, I added my seasoned cooked shrimp to the pan to simply heat up and have the oil crust the Red Pepper Seasoning to them.

For this appy salad I placed some halved grape tomatoes in a pan with avocado oil and cooked until they started showing signs of blistering at the skin. I then threw in some kalamata olives (pitted) and arugula to the pan. The trick to a fun wilted salad is adding arugula in two phases. The first phase completely wilts the arugula, and then just before you are done, add the second bunch to only slightly wilt but warm. You will toss both together and your salad will boast both flavours. I often dust this with the slightest amount of garlic powder to enhance the flavour, but it's not required, especially with the saltiness of the olives in there. Plate the salads out!

Nestle the scallops and shrimp on the top while still hot and serve! It is a beautiful dish that has intense flavours that your guests will rave about! I hope you try it!

The recipe:

For the appy size I recommend 1-2 scallops per person if they are the large variety and 3-4 large to jumbo shrimp.

Coat in red pepper seasoning or something else you have on hand that give the Mediterranean/Greek flavour

Cook the scallop until fully cooked on one side and then add the shrimp (if already cooked) at the timing of the scallop flip.

The salad is halved grape tomatoes, as many as you want but the bulk of the salad should be the arugula with just small punches of colour and flavour from the tomatoes and olives.

Cook with avocado oil until slightly blistered and add in the olives and 2 cups of arugula (for 4 small appy salads or 1 meal salad. Once that is fully wilted add in 2 more cups of arugula and turn the heat off. Toss with the existing heat in the pan, you want these leaves to just slightly warm and coat with the oil.

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