Yield: 4 servings
Measure | Ingredient |
---|---|
6 ounces | Shrimp, peeled & deveined |
6 ounces | Sea scallops |
¼ cup | Orange juice |
2 teaspoons | Rice vinegar |
1 tablespoon | Oriental sesame oil |
½ teaspoon | Dry mustard |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
2 xes | Green onions thinly sliced |
1 tablespoon | Chopped fresh dill |
1 teaspoon | Chopped chives |
Arrange the shrimp and scallops on a plate in a steamer basket.
Sprinkle with 1 teaspoon each orange juice and rice vinegar. Place steamer over boiling water in a wok or large skillet and cover. Cook 7 to 8 minutes until shrimp are cooked through. Meanwhile, stir together remaining orange juice, rice vinegar, sesame oil, mustard, salt and pepper in a medium bowl. Mix in scallion, dill and chives.
Transfer hot seafood to bowl with vinaigrette; toss to coat well.
Serve warm on lettuce lined plates. Garnish with chopped pimento if desired. Makes 4 servings. PER SERVING: calories - 116, protein - 14 g., fat - 4 g., carbohydrate - 4 g., cholesterol - 66 mg., sodium - 395 mg. FROM: Light & Easy Meals from Family Circle Magazine issue August 1992.