Speedy Seviche

Ingredients

• 2 tablespoons cilantro leaves fresh chopped
• 1  green onion thinly sliced
• 0.3 cup fresh-squeezed orange and lime juices 
• 2 tablespoons olive oil extra-virgin
• 8 ounces sea scallops cut in half horizontally
• 12 ounces shrimp thawed deveined peeled

Equipment

• sauce pan
• whisk

Directions

1. Poach shrimp and scallops in a medium saucepan of boiling water 1 minute.
2. Drain and refresh under cold running water.
3. Whisk together juices, oil, and 1 teaspoon each salt and sugar.
4. Whisk in green onion and cilantro. Toss seafood in dressing. Refrigerate 30 minutes before serving. Season to taste with freshly ground black pepper.
5. Serve over Bibb lettuce.