Scallops & Shrimp In Cucumber Dill Sauce

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This is out of my Gourmet's Weekend cookbook. Cook time does not include chill time."

Original recipe yields 6 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (384.8 g)
  • Calories 387.3
  • Total Fat - 17.3 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 213 mg
  • Sodium - 1212.9 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.8 g
  • Protein - 38.2 g
  • Calcium - 158.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.1 mg

Step 1

In a large skillet bring wine and water to a boil with bay leaf and add scallops and shrimp. Simmer seafood, stirring, 2 minutes, or until just cooked through. Drain seafood, discarding bay leaf, and chill, covered, 1 hour or until cold.

Step 2

In a bowl stir together remaining ingredients except lettuce with salt and pepper to taste. Add seafood and toss. Serve mixture on chilled salad plates lines with lettuce and garnish with cucumber and dill.

Tips & Variations


No special items needed.

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