How about a little blast from the past? Citrusy, light-tasting grilled seafood gives a classic spinach salad a refreshing makeover.
Scallops come ready to cook, but a tendon or “foot” may be attached on the side—remove it.
Whisk oil into vinaigrette. Half of the vinaigrette is for the salad; the other is for the shrimp.
Before grilling, coat the seafood in oil so it doesn’t stick on the grill. And don’t overcook them!
Toss the seafood in some of the vinaigrette while hot—it’ll absorb the citrus flavors better.
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