Pacific Rim Mango And Seafood Salad - cooking recipe

Ingredients

3 heads bibb lettuce (Chopped)
6 cups Baby Spinach
2 japanese cucumbers (Seeded, Sliced Thin)
2 pints cherry tomatoes
1 cup red onion (Sliced Thin)
1 cup red bell pepper (Small Diced)
2 mangoes (Sliced Thin)
2 tablespoons unsalted butter
8 jumbo shrimp (Fresh Alaskan, P&D )
8 sea scallops (Fresh Alaskan)
1 tablespoon fine sea salt
2 tablespoons ground black pepper
2 tablespoons Old Bay Seasoning
1 tablespoon cajun seasoning
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 cup fresh cilantro (Chopped)
1 teaspoon lime zest
1 tablespoon fresh thyme (Lemon)
6 tablespoons extra virgin olive oil
2 lemons (Cut in Wedges)

Preparation

In a bowl combine 1-teaspoon salt,1-teaspoon black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1-tablespoon cilantro and lemon thyme. Whisk in 2-tablespoons olive oil, add shrimp, scallops and toss.
In a hot saute pan add 1-tablespoon butter and saute shrimp 2-3 minutes or until are golden brown. Add 1-tablespoon cilantro, toss shrimp, remove and hold warm.
Add 1-tablespoon butter and saute scallops 2-3 minutes or until golden brown. Add 1-tablespoon cilantro, toss scallops, remove and hold warm.
In a small bowl combine lemon juice, lime juice, cilantro, lime zest and thyme. Wisk in olive oil 1-tablespoon at a time until dressing is smooth. Season with salt and pepper to taste.
Assemble the salad:
Combine lettuce and spinach in a bowl and toss. Divide lettuce on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce.
Place 2 warm shrimp and 2 warm scallops on top of each salad.
Drizzle cilantro-lime dressing over each salad and serve.
Garnish with chopped cilantro and lemon wedges.