Shrimp Louie salad

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs.

 While the eggs are cooking, prepare the shellfish.

• Rinse the shellfish, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

Shrimp:

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed. 

Scallops: 

In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed. 

While the shellfish is cooking, start preparing the remaining salad ingredients.

• Trim the root end from the romaine heart; coarsely chop the leaves.
• Peel the cucumber if desired and trim the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons. 
• Cut the tomatoes in half.
• Finely chop the eggs. Season to taste with salt and pepper. 

In a small bowl, mix together the rémoulade and 2 to 3 teaspoons water.

In a large bowl, toss together the romaine and 1 to 2 teaspoons [2 to 3 tsp] oil. Season to taste with salt and pepper.

Transfer the romaine to individual bowls. Top with the cucumber, tomatoes, eggs, and shellfish. Drizzle with as much rémoulade as you like and garnish with the pumpkin seeds. Serve any remaining rémoulade on the side.