Shrimp, Scallop, and Sugar Snap Pea Salad With Sesame Seed Dress |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A filling main coarse salad. Ingredients:
1/2 cup vegetable oil |
1/4 cup white wine vinegar |
1 tablespoon fresh lemon juice |
2 tablespoons soy sauce |
1/2 teaspoon ground mustard |
1/4 teaspoon salt (or to taste) |
1 tablespoon toasted sesame seeds |
3/4 lb large shrimp, shelled and deveined |
3/4 lb sea scallops (trim abductor muscle) |
1/2 lb sugar snap pea, trimmed |
1 cucumber, peeled, halved lengthwise, seeded, and sliced |
lettuce leaf (for lining the platter) |
1 cup cherry tomatoes |
Directions:
1. To make the dressing: in a bowl, whisk together all the dressing ingredients; set aside.
2. To make the salad: in a medium saucepan over med-high heat; bring just enough water to cover shrimp to a boil; add shrimp and cook until they turn pink, about 2 minutes.
3. Drain and transfer to a bowl.
4. Cook scallops in the same way; boiling until they turn opaque, about 2 minutes.
5. Drain and add to the bowl with the shrimp.
6. Pour half of the dressing over seafood and toss to coat; cover and refrigerate 1-2 hours to allow flavors to blend.
7. Place peas in a colander and pour boiling water over; drain and dry.
8. Place in another bowl; add in cucumber; toss lightly with remaining dressing; cover and refrigerate 1-2 hours.
9. Drain pea mixture and seafood; arrange in mounds on a serving platter lined with lettuce leaves; garnish with cherry tomatoes.
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