Recipe Name:	Warm Shrimp & Scallop Salad with Roasted Pepper Vinaigrette	Difficulty:	Easy
Source:	Mom (I think she got it from Gourmet mag)	Serving Size:	6
Ethnicity:	American	Comments:
Base:	Seafood	This is SO good...and pretty too.
Course:	Appetizer
Preparation Time:	30-60 Minutes

Ingredients: 1 Each(s) large red bell pepper, seeded, roasted, peeled, chopped 1 Each(s) large clove garlic, chopped coarse 1/2 Each(s) large cucumber 1 Each(s) large tomato, peeled, seeded, chopped coarse 3 Tablespoon(s) wine vinegar 3 Tablespoon(s) lemon juice 3/4 Cup(s) olive oil 6 Tablespoon(s) olive oil 40 Each(s) large shrimp 16 Each(s) large sea scallops (not those puny bay scallops puh-lease!) 2 Tablespoon(s) fresh chives 3 Each(s) avocados, pitted, flesh scooped into balls 6 Cup(s) mesclun (goes great w/green and red leaf lettuce)

Directions: Vinaigrette: Blend first six ingredients until smooth. Pour in 3/4 cup oil in a stream while blending. May be made up to 8 hours in advance. Salad: Heat 1-1/2 tablespoon olive oil on high but not smoking. Saute 1/2 the shrimp in 1-2 minutes. Transfer to bowl and do the same wiht the other 1/2 shrimp and 1-1/2 tablespoon oil. Transfer to bowl and wipe out pan. Do the scallops the same way, 30 seconds to 1 minute. Gently toss seafood with chives and avocado balls. Spoon onto mesclun and top with vinaigrette.