Seafood Salad with Ruby™ Red Grapefruit Vinaigrette

Makes: 4 servings

Ingredients:

Vinaigrette
1/2 cup (125mL) Ocean Spray® Ruby™
Red Grapefruit Cocktail
2 tbsp (30mL) pineapple juice
1 tbsp (15mL) oil
1 tsp (5mL) sesame seeds
1/2 tsp (2mL) shredded lemon peel
1/8 tsp (0.5mL) garlic powder
1 pinch ground white pepper
1 pinch ground ginger

Seafood
16 uncooked, shelled, de-veined large shrimp with tails left on (about 3/4 lb/375 g)
12 sea scallops (about 3/4 lb/375 g)
1/4 cup (50mL) sliced green onion (green and white parts), if desired

Directions:
Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup (50 mL) for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavours. Preheat broiler. Line a rimmed baking sheet with foil. Rinse shrimp and scallops in cold water; drain well. Place seafood on prepared baking sheet; brush with reserved 1/4 cup (50 mL) vinaigrette. Broil 4 to 6 minutes or until scallops are opaque and shrimp are pink and cooked through, turning once. Place in a medium bowl, cover and refrigerate until cold.

To serve, divide seafood onto 4 individual plates; pour vinaigrette over seafood. Sprinkle with onions, if desired. Garnish with additional lemon peel and fresh herbs.