King of the Sea Salad (Nova Scotia)

Fabulous combination of texture and flavour.

2 Tbsp. extra-virgin olive oil (25 mL)
2 cloves garlic, minced
½ lb scallops (250 g)
½ lb lobster meat (250 g)
½ cup tomatoes, seeded and finely chopped (125 mL)
1 small red onion, thinly sliced
2 Tbsp. extra-virgin olive oil (25 mL)
2 Tbsp. white vinegar (25 mL)
1 tsp. ground paprika (5 mL)
1 tsp. raw sugar (5 mL)
sea salt
black pepper, freshly ground

In a skillet, over medium heat, sauté the garlic for 1 minute. Add the scallops and sauté for 2 minutes. Stir in lobster, tomatoes and red onion. Remove from heat and transfer to a mixing bowl and allow to cool.

In a small bowl whisk together olive oil, vinegar, paprika and sugar until well blended, add salt and pepper to taste.

Gently toss the lobster and scallops with the dressing until well coated. To serve, place on a bed of mixed greens garnished with a lemon slice and fresh dill.

Makes 4 servings.