Steamed shrimp and scallops with orange vinaigr
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini