Shrimp, Scallop, And Sugar Snap Pea Salad With Sesame Seed Dress

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 cup vegetable oil
• 1/4 cup wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons soy sauce
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt (or to taste)
• 1 tablespoon toasted sesame seeds
• 3/4 lb large shrimp, shelled and deveined
• 3/4 lb sea scallops (trim abductor muscle)
• 1/2 lb sugar snap pea, trimmed
• 1 cucumber, peeled, halved lengthwise, seeded, and sliced
• lettuce leaf (for lining the platter)
• 1 cup cherry tomatoes

Recipe

• 1 to make the dressing: in a bowl, whisk together all the dressing ingredients; set aside.
• 2 to make the salad: in a medium saucepan over med-high heat; bring just enough water to cover shrimp to a boil; add shrimp and cook until they turn pink, about 2 minutes.
• 3 drain and transfer to a bowl.
• 4 cook scallops in the same way; boiling until they turn opaque, about 2 minutes.
• 5 drain and add to the bowl with the shrimp.
• 6 pour half of the dressing over seafood and toss to coat; cover and refrigerate 1-2 hours to allow flavors to blend.
• 7 place peas in a colander and pour boiling water over; drain and dry.
• 8 place in another bowl; add in cucumber; toss lightly with remaining dressing; cover and refrigerate 1-2 hours.
• 9 drain pea mixture and seafood; arrange in mounds on a serving platter lined with lettuce leaves; garnish with cherry tomatoes.