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Shrimp and Scallop Salad with Snow Peas

  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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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2610 Calories from Fat 970

% Daily Value*

Total Fat 112 g171.6%

Saturated Fat 15.4 g76.8%

Trans Fat 0 g

Cholesterol 1494 mg498%

Sodium 6529.6 mg272.1%

Total Carbohydrates 85 g28.2%

Dietary Fiber 10.4 g41.4%

Sugars 35.3 g

Protein 299 g598.8%

Vitamin A 106.8% Vitamin C 311.3%

Calcium 82.1% Iron 158.8%

*Based on a 2000 Calorie diet


Shrimp And Scallop Salad With Snow Peas Recipe