Crudites Salad With Scallops And Shrimp
|Uncooked medium shrimp||1 1⁄2 Pound|
|Sea scallops||1 1⁄2 Pound, halved and trimmed of small connective tissue|
|Light olive oil||2 Cup (32 tbs)|
|White wine vinegar||2⁄3 Cup (10.67 tbs)|
|Green onions||4 , minced|
|Garlic||2 Clove (10 gm), minced|
|Cauliflower head||1 , broken into small florets|
|Red cabbage head||1⁄2 , shredded|
|Carrots||3 Large, shredded|
|Zucchini||2 Medium, shredded|
|Frozen baby peas||10 Ounce, thawed (1 Package)|
|Celery stalks||4 , peeled and chopped|
|Red onion||1⁄2 Medium, minced|
|Dijon mustard||1 Tablespoon|
|Chicory head||1 , rinsed and dried|
|Freshly ground pepper||To Taste|
Place shrimp in saucepan, cover with cold water and bring to simmer over medium heat.
As soon as shrimp turn pink, remove with slotted spoon.
Let cool briefly, then shell.
Place scallops in saucepan, cover with cold water and cook just below simmer until almost firm, about 2 minutes.
Remove with slotted spoon.
(The most important factor here is not to overcook the shellfish.
Scallops should still be slightly soft and shrimp just barely firm.) Combine oil, vinegar, green onion and garlic with salt and pepper to taste.
Place seafood in bowl and pour half the dressing over.
Cover and refrigerate shrimp-scallop mixture and remaining dressing.
Combine next 7 vegetables, cover and refrigerate.
Shortly before serving, add mustard to remaining dressing and pour into serving bowl.
Arrange chicory leaves on large platter.
Pile vegetables in a ring around outer edge.
Drain seafood and mound in center of ring.
Cover with plastic wrap and refrigerate until ready to serve.