1

Tbs

olive oil

½

cup

olive oil

340

g

prawns; large uncooked, peeled and deveined

340

g

scallops

3 ½

Tbs

red wine vinegar

1 ½

tsp

garlic; minced

½

tsp

dried red pepper flakes

½

medium

red onion; sliced

1/3

cup

capers; drained

8

cups

mixed salad greens

3

medium

tomatoes; sliced

1

avocado; peeled, pitted and sliced

1

Heat 1 Tablespoon oil in heavy large skillet over high heat. Add prawns to skillet, sauté 2 minutes. Add scallops and season with salt and pepper, sauté just until cooked through, about 1 minute.

2

Transfer to bowl, cool. Drain off juices.

3

Whisk vinegar, garlic and red pepper flakes in small bowl. Whisk in ½ cup olive oil. Season with salt and pepper.

4

Add to prawn mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.

5

Place greens in Iarge bowl. Drizzle with some dressing from shrimp mixture. Using slotted spoon, arrange prawn mixture a top greens.

6

Place tomato and avocado slices in border around salad, overlapping slices, drizzle with any remaining dressing.