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Easy and Healthy Seafood Recipes

Seared Lemon Garlic Shrimp and Arugula Salad

Summer is coming up, and nothing suits your palate more than a refreshing seafood salad. Here are some great recipes from NYMM to give your lunch a crisp twist!


  •      1 lb. raw shrimp, peeled and deveined
  •      5 oz. arugula, approximately 4 cups
  •      2 tsp. sumac (optional)
  •      ¼ cup extra virgin olive oil (for salad dressing)
  •      2 tbsp. olive oil (to sear shrimp)
  •      1 tsp. crushed red pepper flakes (optional)
  •      1 tsp. minced garlic
  •      A pint of grape tomatoes, halved
  •      Juice of one large lemon
  •      Half a medium-sized red onion, thinly sliced
  •      Salt
  •      Pepper


  1.     Add arugula, grape tomatoes, and onions to a large bowl.
  2.     Whisk together ¼ cup olive oil, juice of half a lemon, 1 tsp. salt, pepper, and sumac to taste.
  3.     Heat a large skillet over medium to medium-high heat. Add olive oil and butter to pan, enough to coat.
  4.     After the butter melts, add garlic, cook for no longer than one minute.
  5.     Add shrimp to pan, making sure they all fit in one layer. Season with salt and pepper while waiting for them to cook, about 1-2 minutes per side depending on their size. Cook shrimp until they are pink throughout. Overcooked shrimp will be rubbery. Flip each shrimp individually, as you would with steak or chicken, to assure they cook evenly. For this reason, make sure the shrimp fit the pan in one layer.
  6.     Add lemon zest, remaining lemon juice, and crushed red pepper flakes.
  7.     Add vinaigrette and shrimp to arugula. Mix to combine and serve immediately.

Seared Scallops with Deconstructed Avocado Salad


  •      12 oz. of jumbo scallops
  •      1 tsp. minced garlic
  •      2 tbsp. olive oil
  •      2 medium-sized avocados, thinly sliced
  •      4 slices of bacon
  •      Juice of half a lemon
  •      Half a medium-sized red onion, thinly sliced
  •      Half a pint of grape tomatoes, halved or thinly sliced
  •      Salt
  •      Pepper


  1.     Pit avocados and slice thinly, keeping them from separating. Add them to a bowl or plate and push down gently in the center to fan them out. Juice lemon over the avocados and sprinkle with salt and pepper.
  2.     Slice onions and grape tomatoes.
  3.     Heat a large pan over medium-high heat. Add bacon and cook for approximately 3 minutes per side, until color darkens and the bacon is crunchy. Remove from the pan and dry on a paper towel. After they are slightly cooled, cut into 1-inch pieces.
  4.     Add olive oil to bacon fat (can discard bacon fat and use only olive oil) and heat over medium-high heat for 2 minutes. Add scallops to pan. You should hear a sizzling sound, this will signal that the oil is hot enough to sear the scallops, if not, remove the scallop and wait another minute. Cook scallops for 2-3 minutes per side, seasoning each side with salt and pepper.
  5.     Add scallops, onions, and tomatoes to the top of avocados. Serve immediately.

No-Mayo Avocado Tuna Salad


  •      4 cans of white tuna, 5 oz. each, drained
  •      3 tbsp. olive oil
  •      2 large, soft avocados
  •      Juice of 2 lemons
  •      Salt
  •      Pepper


  1.     Drain tuna and add to bowl.
  2.     Pit avocados and add to tuna, crushing them together with a fork until combined.
  3.     Add lemon, salt, pepper, and combine
  4.     Serve on toast with desired toppings, like a spring salad mix, or store in the fridge for up to 5 days.

Photos courtesy of Josh Guirguis

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