Hot Seafood Salad With Sherry Vinaigrette

For the vinaigrette: In a small bowl combine olive oil, sherry, honey and Dijon mustard with a whisk until emulsified. Set aside.

For the hot seafood: Heat olive oil in a skillet over medium-high heat until hot. Add shallots and cook until caramelized. Add salmon, sea salt and garlic powder. Cook until salmon is almost cooked through.

Add scallops and shrimp. Cook until shrimp are pink, about 3-4 minutes. Add olives, artichokes and drizzle with sherry vinegar. Stir until heated through.

For serving: Toss lettuce, hot seafood and sherry vinaigrette together in a large bowl and plate. Alternately you can plate each serving with romaine, then top it with hot seafood and a drizzle of sherry vinaigrette.