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