Seafood Salad with Lemon Butter Sauce

Name: Seafood Salad with Lemon Butter Sauce
Total time: 15 min
Yield: 1 serving
Ingredients: 100g shrimp, peeled and deveined; 100g scallops; 50g crab meat; 1 cup mixed greens (arugula, spinach, etc.); 1/2 lemon (juice and zest); 1 tablespoon butter; 1 small onion, finely chopped; Salt and pepper to taste; Fresh herbs for garnish (optional)

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15 minTotal time

easyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

100g shrimp, peeled and deveined
100g scallops
50g crab meat
1 cup mixed greens (arugula, spinach, etc.)
1/2 lemon (juice and zest)
1 tablespoon butter
1 small onion, finely chopped
Salt and pepper to taste
Fresh herbs for garnish (optional)

Ingredient substitutions

Scallops Use an equal amount of peeled shrimp.
Crab meat Use an equal amount of cooked lobster meat.
Mixed greens Use an equal amount of watercress or tender lettuce.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein34 g

Carbohydrates8 g

Fat16 g

Fiber 2 g · Sugar 2 g · Sodium 650 mg

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Indulge in a refreshing seafood salad featuring a medley of shellfish and a zesty lemon butter sauce. This dish combines the flavors of the ocean with a rich onion-infused dressing, perfect for a light yet satisfying meal.

Salad

Steps

In a pan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent.
Add the shrimp and scallops to the pan, seasoning with salt and pepper. Cook for about 3-4 minutes until they are opaque and cooked through.
Remove from heat and stir in the lemon juice and zest.
In a serving bowl, place the mixed greens as a bed.
Top the greens with the seafood mixture and drizzle any remaining sauce over the top.
Garnish with fresh herbs if desired and serve immediately.

Tips for Seafood Salad with Lemon Butter Sauce

The seafood is ready when shrimp are pink and curled and scallops are opaque with a tender, springy center; overcooking can make both rubbery.
Keep the greens dry and add the warm seafood just before serving so the leaves stay crisp rather than wilted.
Use a wide skillet so the seafood has room to cook evenly; crowding can make it release liquid and turn the sauce watery.

Drink pairing

A crisp, dry sparkling wine
Its bright acidity and bubbles complement the lemon-butter sauce without overwhelming the delicate shellfish.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat the seafood until steaming hot; the greens are best kept separate and served fresh.