Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
On a shallow plate combine the garlic, red pepper flakes, about 3 tablespoons of the EVOO, half the lemon juice, and salt and pepper to taste. Coat the seafood in the mixture, keeping the shrimp and scallops in separate piles. Let the seafood hang out a few minutes.
Step 2
While the seafood is marinating, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and using a spoon, scoop out the pit, then scoop the avocado from its skin. Chop the avocado flesh into bite-size pieces and add to a salad bowl or large serving platter. Toss in with the bacon, arugula, watercress, tomatoes, basil, and chives.
Step 3
For the dressing, in a small bowl combine the dry mustard, the Old Bay, the remaining lemon juice, the zest of both lemons, and salt and pepper. Whisk in about 3 tablespoons of EVOO (eyeball it). Pour the dressing over the salad and toss to combine and coat.
Step 4
Preheat a large nonstick skillet over high heat with 1 tablespoon of EVOO (once around the pan). To the hot skillet, add the scallops and sear 3 to 4 minutes on each side or until caramel in color. Arrange them on the salad. Return the pan to the heat and add the shrimp. Sear and cook the shrimp 2 or 3 minutes, until pink and tails are curled toward heads. Transfer the shrimp to the salad and serve.
