Dilled Shrimp & Scallop Rice Salad
Recipe: #21170
October 02, 2015
Categories: Salads, Fish/Seafood Salad, Scallops, Shrimp, Rice, White Rice, Brunch, July 4th, Labor Day, Mothers Day Potluck, Gluten-Free, Low Fat, No Eggs, more
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Original is 6 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (322.6 g)
- Calories 334.1
- Total Fat - 7 g
- Saturated Fat - 1.3 g
- Cholesterol - 104.4 mg
- Sodium - 1308.4 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 1.6 g
- Sugars - 1.3 g
- Protein - 21.7 g
- Calcium - 106.1 mg
- Iron - 2.1 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Poach shrimp and scallops separately in water with lemon wedge, until opaque and cooked through—just a few minutes. Chill in refrigerator.
Step 2
Combine all ingredients in a large mixing bowl, and refrigerate for 2 hours before serving.
Step 3
Garnish with Belgian endive, radicchio and fresh dill sprigs.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting scallops, look for ones that are firm and smell fresh.
- Be sure to use fresh dill for the most flavorful results.
- Substitute cooked, chilled chicken for the shrimp and scallops: Chicken is a more accessible and affordable ingredient for most households, and it has a mild flavor that will still let the other ingredients shine.
- Substitute white wine vinegar for the rice vinegar: White wine vinegar will bring a more subtle flavor to the salad, allowing the other ingredients to be the stars of the dish.
Asian Fusion Replace the dill with 1/4 cup of chopped cilantro and 1/4 cup of chopped mint. Add 1/4 cup of soy sauce, 1/4 cup of sesame oil, and 1/4 cup of freshly squeezed lime juice to the rice vinegar. Garnish with shredded cabbage, sliced red onion, and sesame seeds.
Roasted Asparagus: Roasted asparagus is a great side dish to serve with the Dilled Shrimp & Scallop Rice Salad. Roasting brings out the sweetness of the asparagus and adds a nice crunchy texture to the dish. It's a great way to add a bit of color to the plate and a healthy dose of nutrients.
Grilled Corn Salad: Grilled corn salad is a great accompaniment to the Dilled Shrimp & Scallop Rice Salad. The smoky flavor of the grilled corn pairs perfectly with the light and flavorful flavors of the dill, shrimp, and scallops. The sweetness of the corn adds a nice contrast to the dish and adds a bit of texture. Plus, it's a great way to get in some extra vegetables!
FAQ
Q: How do I cook the shrimp and scallops?
A: Poach the shrimp and scallops separately in water with a lemon wedge until opaque and cooked through, just a few minutes. Chill in the refrigerator before combining with the other ingredients.
Q: How long should I cook the shrimp and scallops?
A: Cook the shrimp and scallops until opaque and cooked through, usually just a few minutes. It's best to err on the side of caution and not overcook them.
1 Reviews
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Fun facts:
Fun Fact 1: The use of dill to flavor seafood dishes is believed to have originated in ancient Greece. The herb was commonly used by the Greeks to season fish dishes, and it is believed to have been first used to flavor shrimp and scallops in the 18th century.
Fun Fact 2: This dish was made famous by the late celebrity chef Julia Child, who wrote about it in her cookbook, Mastering the Art of French Cooking. She described it as "a delicious and unusual salad, with a delicate flavor of dill and vinegar."