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Shrimp And Scallop Salad With Snow Peas

21st.Century.Chef's picture
  Large shrimp 2 Dozen, shelled, deveined
  Scallops 1 1⁄2 Pound
  Snow peas 1⁄2 Pound
  Cucumbers 2 , peeled, seeded and sliced
  Mustard dressing 1⁄2 Cup (8 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Light soy sauce 3 Tablespoon
  Dry mustard 2 Tablespoon
  Sesame oil 2 Tablespoon
  Dry sherry 2 Tablespoon
  Sugar 1 Tablespoon
  Salt To Taste
  Celery stalks 4 , thinly sliced

Cook shrimp in boiling water until just pink.
Drain well and transfer to bowl.
Cook scallops in boiling water until translucent; drain well.
Add to shrimp and set aside to cool.
Place snow peas in colander and pour boiling water over; drain well.
Transfer to another bowl, add cucumber and toss lightly .
Let cool.
For dressing; Combine all ingredients in small bowl.
Set aside.
Add celery to seafood mixture and blend well.
Add half of dressing and toss to coat.
Add remaining dressing to snow pea-cucumber mixture and toss well.
Mound seafood on serving platter and surround with snow pea mixture.
Chill slightly before serving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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