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|
|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 .
For dressing; Combine all ingredients in small bowl.
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.