Seafood salad, citrus

Yield: 6 Servings

Measure Ingredient
1 cup Water
½ cup Dry white wine
¼ teaspoon Dried thyme
¼ teaspoon Dried marjoram
1 pounds Large shrimp; peeled and deveined
¾ pounds Bay scallops
½ cup Red onion; thinly sliced, separated
¼ teaspoon Orange rind; grated
¼ cup Fresh orange juice
1 tablespoon Fresh lemon juice
1 tablespoon Olive oil
1 tablespoon Dijon mustard
¾ teaspoon Sugar
¼ teaspoon Pepper
⅛ teaspoon Salt
6 cups Spinach leaves
2 cups Orange sections
1 medium Cucumber; peeled, halved lengthwise, sliced

Combine first 4 ingredients in a large skillet - bring to a boil. Add shrimp and scallops - cover, reduce heat and simmer 4 minutes or until done. Drain.

Combine shrimp, scallops and onion in a large bowl. Combine orange rind and next 7 ingredients (orange rind thru salt) in a small bowl - stir well.

Pour ¼ cup orange juice mixture over shrimp mixture - toss well - cover and chill 30 minutes. Cover and chill remaining orange juice mixture.

Add spinach, orange sections and cucumber to shrimp mixture - pour remaining orange juice mixture over salad and toss well.

Recipe by: Cooking Light, March 1996, page 124 Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon <jouet@...> on Jan 06, 1998

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