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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From Cooking Light. Serve with crusty rolls and crisp white wine for a great, light meal. Prep time includes chilling. Ingredients:
1 lb large shrimp |
1 cup water |
1/2 cup dry white wine |
1/4 tsp dried thyme |
1/4 tsp dried marjoram |
3/4 lb bay scallops |
1/2 cup thinly sliced red onion, separated into rings |
1/4 tsp grated orange rind |
1/4 cup fresh orange juice |
1 t fresh lemon juice |
1 t olive oil |
1 t dijon mustard |
3/4 tsp sugar |
1/4 tsp pepper |
1/8 tsp salt |
6 cups small spinach leaves |
2 cups orange sections |
1 medium peeled cucumber, halved lengthwise and sliced |
Directions:
1. Peel and devein shrimp.
2. 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. Drain.
3. 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.
4. Add spinach, orange sections, and cucumber to shrimp mixture; pour remaining orange juice mixture over salad, and toss well. 6 servings (serving size: 2 cups).
5. 206 calories; 4.5 g fat; 14.3 g carbs
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