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Citrus Seafood Salad

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  Large shrimp 1 Pound
  Water 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Dried thyme 1⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Bay scallops 3⁄4 Pound
  Thinly sliced red onion 1⁄2 Cup (8 tbs), separated into rings
  Grated orange rind 1⁄4 Teaspoon
  Fresh orange juice 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Olive oil 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Sugar 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Spinach leaves 6 Cup (96 tbs) (Small Ones)
  Orange sections 2 Cup (32 tbs)
  Peeled cucumber 1 Medium, halved lengthwise and sliced

Peel and devein shrimp.
Combine water and next 3 ingredients in a large skillet; bring to a boil.
Add shrimp and scallops; cover, reduce heat, and simmer 4 minutes or until shrimp turn pink and scallops are done.
Combine shrimp, scallops, and onion in a large bowl.
Combine orange rind and next 7 ingredients in a small bowl; stir well.
Pour 1/4 cup orange juice mixture over shrimp mixture; toss well, cover, and chill 30 minutes.
Cover and chill remaining orange juice mixture.
Add spinach, orange sections, and cucumber to shrimp mixture; pour remaining orange juice mixture over salad, and toss well.

Recipe Summary

Side Dish

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Citrus Seafood Salad Recipe