Seafood Salad with Ruby Red Grapefruit Vinaigrette

Seafood Salad with Ruby™ Red Grapefruit Vinaigrette
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4 servings


1/2 cup (125mL) Ocean Spray® Ruby Red Grapefruit Cocktail
2 tbsp (30mL) pineapple juice
1 tbsp (15mL) oil
1 tsp (5mL) sesame seeds
1/2 tsp (2mL) shredded lemon peel
1/8 tsp (0.5mL) garlic powder
1 pinch ground white pepper
1 pinch ground ginger

16 uncooked, shelled, deveined large shrimp with tails left on (about 3/4 lb/375 g)
12 sea scallops (about 3/4 lb/375 g)
1/4 cup (50mL) sliced green onion (green and white parts), if desired


Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup (50 mL) for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavours.

Preheat broiler. Line a rimmed baking sheet with foil.

Rinse shrimp and scallops in cold water; drain well.

Place seafood on prepared baking sheet; brush with reserved 1/4 cup (50 mL) vinaigrette.

Broil 4 to 6 minutes or until scallops are opaque and shrimp are pink and cooked through, turning once. Place in a medium bowl, cover and refrigerate until cold.

To serve, divide seafood onto 4 individual plates; pour vinaigrette over seafood. Sprinkle with onions, if desired. Garnish with additional lemon peel and fresh herbs.


Seafood Salad with Ruby Red Grapefruit Vinaigrette

Seafood Salad with Ruby Red Grapefruit Vinaigrette

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