SHRIMP AND SCALLOP SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 35m
Yield Four to six servings
Number Of Ingredients 20
Steps:
- Put the shrimp, celery, bay leaf, garlic, salt and pepper in a saucepan. Add water to cover. Bring to the boil and remove from the heat. Let stand.
- Put the scallops in a saucepan and add three-quarters of a cup of the liquid in which the shrimp cooked. Bring to the boil and let simmer one minute. Remove from the heat and let stand briefly. Drain.
- Cut the celery cabbage into very fine shreds. There should be about six cups.
- Cut away and discard the core of the tomatoes. Peel the tomatoes and cut them into quarters. Cut the quarters into very thin wedges.
- Peel the onions and cut crosswise in half. Cut each half crosswise into very thin slices. There should be about two cups.
- Cut away and discard the stems of the mushrooms. Cut the caps into very thin slices. There should be about one and one-quarter cups. Sprinkle the slices with lemon juice and toss.
- Peel and devein the shrimp. Split them lengthwise in half. There should be about two cups. Cut the scallops into rounds.
- Put the celery cabbage in a bowl, add the onions and mushrooms and toss. Arrange the shrimp and scallops neatly over all. Garnish all around with the tomato wedges. Sprinkle with one tablespoon chopped dill.
- To make the salad dressing, put the mustard in a mixing bowl and add the vinegar and sugar. Start beating with a wire whisk and gradually add the oil. Beat in the dill, salt and pepper.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 38 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 0 grams
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Hadi Nyass
[email protected]This salad is the perfect balance of flavors.
tabish khattak
[email protected]I'm going to make this salad again and again.
Faisal Vohra
[email protected]This salad is a must-try for seafood lovers.
Karan Bhandari
[email protected]I would definitely recommend this salad to others.
Shachem Lieuw
[email protected]This salad is perfect for a summer picnic.
MD.Mostofa Kamal
[email protected]I'm glad I tried this salad. It's a new favorite of mine.
Md Rayhan Hossain
[email protected]This salad is a good source of protein and fiber.
Ademola Mustapha
[email protected]I love that this salad is made with healthy ingredients.
Jasmine Wiesner
[email protected]This salad is a great way to get your daily dose of omega-3 fatty acids.
Emily Nation
[email protected]I was disappointed with this salad. It didn't live up to the hype.
Mohammad A Ramadan
[email protected]The shrimp and scallops were overcooked and the salad was too salty.
Otto Neff
[email protected]I found this salad to be a bit bland. I think it would be better with a more flavorful dressing.
Kim Stokes
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Shahed Oyshorjo
[email protected]I'm not a huge fan of seafood, but this salad is an exception. The shrimp and scallops are cooked perfectly and the dressing is delicious.
Mian zaibi Mian zaibi
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to use up leftover shrimp and scallops.
Basu awan
[email protected]I've made this salad several times and it's always a crowd-pleaser. The combination of shrimp, scallops, and avocado is simply irresistible.
Ibrar Sleem
[email protected]This is my go-to recipe for shrimp and scallop salad. It's always delicious and I love that it's so light and healthy.
vesbit QF
[email protected]I love this salad! It's so easy to make and it's always a hit with my guests. I usually add a little bit of chopped red onion for an extra bit of flavor.
Afande Gari
[email protected]This shrimp and scallop salad is a refreshing and flavorful dish that is perfect for a summer meal. The shrimp and scallops are cooked to perfection and the dressing is light and tangy. I highly recommend this recipe!