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Shrimp and Scallop Salad with Snow Peas Recipe
|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|
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 mg
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
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.