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Shrimp, Scallop, and Sugar Snap Pea Salad with Sesame Dressing

This image courtesy of Joseph DeLeo

This composed salad of plump shrimp, succulent scallops, sweet peas, and crisp cucumbers marinated in a sesame seed dressing is an appealing main-course salad. Serve with assorted breads.

NotesTo toast sesame seeds, place in a small nonstick skillet over medium-high heat and stir constantly until lightly browned, 1 to 2 minutes. Watch carefully to prevent burning and transfer immediately to a plate to cool; the seeds will continue to cook while cooling.

The abductor muscle at the side of the scallop hinges the two shells together. It is edible, but may be tough. To remove, cut away with a knife.

Serves4 to 6

CostModerate

Total Timeunder 2 hours

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, tree nut free

Mealdinner, lunch

Taste and Texturecrisp, light, umami

Type of Dishmain course salad, salad

Ingredients

  • ¾ pound large shrimp (15 to 18), shelled and deveined
  • ¾ pound sea scallops (see Notes)
  • Sesame Seed Dressing (see recipe below)
  • ½ pound sugar snap peas (about 2 cups), trimmed
  • 1 cucumber, peeled, halved lengthwise, seeded, and sliced
  • Lettuce leaves for lining the platter
  • 1 cup cherry tomatoes
  • ½ cup vegetable oil
  • ¼ cup white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons soy sauce
  • ½ teaspoon ground mustard
  • ¼ teaspoon salt
  • 1 tablespoon sesame seeds, toasted (see Notes)

Instructions

  1. To Make the Sesame Seed Dressing:

  2. In a small bowl, whisk together all ingredients.

  3. In a medium saucepan over medium-high heat, bring just enough water to cover shrimp to a boil. Add shrimp and cook until they turn pink, about 2 minutes. Drain and transfer to a bowl. Cook scallops in the same way, boiling until they turn opaque, about 2 minutes. Drain and add to bowl with shrimp. Pour half of the dressing over and toss to coat. Cover and refrigerate 1 to 2 hours to allow flavors to blend.

  4. Place peas in a colander and pour boiling water over. Drain and dry. Place in another bowl, add cucumber, and toss lightly with remaining dressing. Cover and refrigerate 1 to 2 hours to allow flavors to blend.

  5. Drain peas mixture and seafood and arrange in mounds on a serving platter lined with lettuce leaves. Garnish with cherry tomatoes.


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