Yield: 4 servings

Ingredients:

1 ½ heads Romaine leaves, rinsed and patted dry

8 each Shrimp, 16/20 ct., peeled and deveined, tail-on

8 each Scallops, 10/20 ct., rinsed and patted dry

Salt to season

Fresh ground black pepper to season

Olive oil as needed

4 each Baby yellow pear tomatoes, cut in half

4 each Baby red pear tomatoes, cut in half

8 each Cucumber slices

8 each Fresh orange wedges

12 each Asparagus spears, cooked

Chives, minced to garnish

Chef Larry’s Orange Curry Dressing (recipe follows) as needed

Method:
Prepare Chef Larry’s Orange Curry Dressing per recipe, reserve. Preheat grill pan or skillet. Season shrimp and scallops with salt, pepper and olive oil. Sear seasoned shrimp and scallops on grill pan or in skillet until done. Remove from pan and reserve. Toss whole Romaine leaves in a small amount of Chef Larry’s Orange Curry Dressing and arrange in the center of chilled serving plates. Place cooked shrimp and scallops around dressed leaves. Arrange tomatoes, cucumber, orange segments and asparagus spears on plates. Lightly nappe each shrimp and scallop with the dressing. Garnish with minced chives and serve.

Chef Larry's Orange Curry Dressing

Yield: Approximately 1 1/2 cups

Ingredients:

1/3 cup Orange juice

1 tsp. Orange zest

½ tsp. Curry Powder

1 cup Mayonnaise

1 tsp. Red wine vinegar

1 tsp. Dijon mustard

1 1/2 tsp. Sugar

1 tsp. Scallion, minced

1/2 tsp. Fresh tarragon, minced

Salt to taste

Fresh ground black pepper to taste

Method:
Combine ingredients and mix thoroughly. Adjust seasoning if necessary. Use an accompaniment for grilled seafood.