Isn’t there still room in our summer
for an easy delicious salad
and something from the grill?
WATERMELON LENTIL SALAD
8 large scallops
16 shrimp (large enough that 2 wrap around each scallop), peeled, tails on
1/4 cup olive oil
2 tbsp lemon juice
1 tsp smoked paprika
1 crushed garlic
sea salt & pepper
8 x 6″ skewers (see Galley Kat Notes below)
1/4 cup olive oil
1 garlic clove, curshed
1 tbsp lemon juice
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
sea salt and pepper
4 cups salad greens
1 cup cooked Puy lentils
2 cups cubed watermelon
1 small package goat cheese
For brochettes, place scallops and shrimp in a food bag.
Add the oil, lemon juice an seasonings
and set aside while you put the salad together.
Don’t leave it too long (no more than 30 minutes)
or the lemon juice will ‘cook’ the seafood.
In a salad bowl whisk together the garlic, lemon juice, Dijon
Gradually whisk in the oil.
Season to taste.
Add the lentils to the bowl and toss.
Time to grill the brochettes.
Remove scallops and shrimp from marinade.
On each skewer, thread one shrimp, then a scallop, followed by another shrimp
so that the shrimp hug the scallop head to tail style.
Cook on grill for a couple of minutes each side
brushing occasionally with a bit of the marinade,
being careful not to overcook the scallops.
When the shrimp are nicely pink and a bit charred the scallop should be ready.
Now, when ready to serve add the greens and watermelon to the salad bowl and toss again.
Pile the salad onto 2 plates.
Dot with little mounds of goat cheese.
Top salad with the brochettes.
Serve with your favourite rosé or white wine and some fresh crusty bread
Galley Kat Notes
A little trick I learned that adds flavour to your grilled brochettes…
Soak the skewers in whatever liquid you will use for the marinade.
In this case lemon juice.
Rum, tequila, sherry, pastis etc works really well too.
The flavours will permeate the seafood or meat as they cook
and the skewers tend not to burn.