Tantalize your taste buds with marinated Caribbean-style seafood, a tangy combination of shrimp and tender sea scallops marinated in citrus juice, Jerk seasoning and basil.

What's the next big trend in salads? Marinating.

While it may sound like an unusual concept, escabèche (pronounced es-keh-BEHSH) has long been popular in international cuisine.

Now it's turning up on American plates as well. Don't let the exotic name fool you - the concept is easy. Escabèche is a flavorful marinade that is added to cooked meat, poultry or seafood, then chilled for an hour or overnight.

Once marinated, the ingredients can be tossed with salad greens or vegetables, rolled in a wrap, stuffed into a pita pocket, or served alone.

Because you're marinating already-cooked foods, the remaining marinade can be drizzled over the finished dish as a dressing.

It's hard to beat escabèche for convenience. Let the entire kitchen be your palette. When it comes to marinades, anything goes.

Try starting with a base of vinegar; orange, lemon or lime juice; wine; rum; soy sauce; honey; or vanilla extract. Next, add herbs and spices such as garlic, pepper, ginger, oregano, basil, or seasoning blends.

To save time, take advantage of ready-to-eat foods from the grocery store like grilled chicken breast strips, albacore tuna packed in water, packaged salad greens, and canned kidney beans.

Escabèche is also a delicious way to bring some excitement back to the bagged lunch. Marinating the meat or seafood from last night's dinner puts a whole new spin on leftovers.

Chill and toss with any number of salad ingredients or wrap it up for grab-and-go convenience.

Escabèche originated in Spain, where it was used to season and preserve fried or poached fish and poultry. It is frequently confused with ceviche, a Latin American appetizer that uses a citrus-based marinade to pickle - or cook - a particular fish or seafood.Through the years, escabèche's popularity spread to other regions, including North Africa (where it is called scabetche), Jamaica (escovitch), Italy (escabecio or scavece), France and Belgium, and South America.

1 tablespoon vegetable oil1 pound sea scallops1 pound large shrimp, peeled and deveined1 cup diced bell pepper (red or yellow, or combination of both)¾ cup minced red onion3 tablespoons thinly sliced green onionsMarinade:cup orange juice2 tablespoons lime juice1 tablespoon extra virgin olive oil1 tablespoon Caribbean Jerk seasoning1 teaspoon basil leavesHeat vegetable oil in a large skillet over high heat; add scallops to hot pan and sear 1½ to two minutes per side.Transfer scallops to medium bowl and chill. Sauté shrimp in same pan four minutes or until shrimp turn pink. Transfer shrimp to another bowl and chill.Combine marinade ingredients in a large bowl. Add chilled shrimp, bell pepper, red onion, and green onions.Cut chilled scallops into quarters; add to bowl; toss well. Cover and refrigerate for at least one hour.Makes eight servings.

Marinade:½ cup rice wine vinegar2 tablespoons sesame oil2 tablespoons soy sauce1 tablespoon peanut butter1 teaspoon ground ginger½ teaspoon garlic powder½ teaspoon crushed red pepper12 ounces grilled chicken breast stripsSalad:6 cups mixed salad greens½ cup coarsely shredded carrots½ cup alfalfa or bean sprouts½ cup thinly sliced radishesCombine rice wine vinegar, sesame oil, soy sauce, peanut butter, ginger, garlic, and red pepper in a medium bowl and mix well.Stir in chicken breast strips; toss to coat chicken with marinade. Refrigerate 30 minutes to one hour, stirring occasionally.Add salad greens, carrots, sprouts and radishes to a large bowl. Toss well. Place chicken mixture on top of salad before serving.Makes six servings.

2 tablespoons fresh lemon juice1 tablespoon extra virgin olive oil2 teaspoons small capers1½ teaspoons oregano leaves½ teaspoon garlic powder½ teaspoon coarse ground black pepper1 pouch (7.06 ounces) albacore tuna, packed in water½ cup finely chopped tomato¼ cup minced red onion¼ cup sliced black olives¼ cup crumbled feta cheese2 pita breads (8 inches each)Baby spinach leavesCombine lemon juice, olive oil, capers, oregano, garlic, and pepper in a medium bowl; mix well. Gently mix in tuna.Add tomato, red onion, olives and feta cheese; lightly toss. Cover and refrigerate at least one hour or overnight.Cut pita breads in half to form pockets; line with baby spinach leaves. Spoon mixture into pita pockets.Makes four servings.

4 slices crusty Italian bread, ¾-inch thick, cut into bite-size pieces1 can (19 ounces) white kidney beans, drained and rinsed8 ounces mozzarella cheese, cut into ¾-inch cubes1 red bell pepper, seeded and cut into thin strips1 small red onion, cut into slivers (about ½ cup)2 cups field greensMarinade:½ cup red wine vinegar¼ cup extra virgin olive oil1½ teaspoons salt1½ teaspoons minced garlic1 teaspoon basil leaves1 teaspoon ground mustard½ teaspoon crushed red pepperPreheat oven to 350 degrees. Place bread cubes in single layer on baking sheet. Bake 15 minutes, or until toasted.Combine kidney beans, mozzarella, bell pepper, and onion in a large bowl.Combine marinade ingredients in a medium bowl. Pour over bean mixture. Toss to mix well.Add bread to bean mixture. Toss to mix well.Let mixture stand 30 minutes to one hour, stirring occasionally. Serve over field greens.Makes six servings.