Scallops & Shrimp In Cucumber Dill Sauce

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

Recipe: #25953

April 19, 2017



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

Original is 6 servings
  • 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 by Step Method

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


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.


  • Choose fresh scallops and shrimp for the best flavor.
  • If you don't have fresh dill, you can substitute with dried dill.

  • Substitute scallops with salmon: Salmon is a great substitution for scallops because it is an equally flavorful, yet more affordable option. Salmon is also high in healthy omega-3 fatty acids, making it a healthier alternative.
  • Substitute sour cream with Greek yogurt: Greek yogurt is a great substitution for sour cream because it is a healthier alternative with the same creamy texture. Greek yogurt is also high in protein, making it a great addition to this dish.

Seafood Salad Replace the lettuce with cooked quinoa, and omit the cucumber and dill garnish. Add 1/2 cup diced red pepper, 1/2 cup diced celery, and 1/4 cup diced red onion to the seafood mixture. Serve chilled.



Roasted Potatoes - Roasted potatoes are a perfect side dish for this seafood dish. They are easy to make and pair nicely with the cucumber dill sauce. Roasting the potatoes in the oven adds a nice crunch and flavor to the dish.


Grilled Asparagus: Grilled asparagus is a great accompaniment to this seafood dish. It adds a nice smoky flavor to the dish and pairs nicely with the cucumber dill sauce. Grilling the asparagus gives it a nice crunch and also helps to bring out its natural sweetness.




FAQ

Q: How long should I chill the seafood?

A: Chill the seafood for around 1 hour or until it is cold.



Q: What is the best way to store seafood?

A: Store seafood in an airtight container or wrap in plastic wrap and keep it in the coldest part of the refrigerator.

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Fun facts:

FUN FACT 1: The use of cucumbers in cooking dates back to ancient times, with evidence of their use in Ancient Greece, Rome, and Egypt. In Ancient Greece, cucumbers were even considered a sacred food, and were presented to the gods during certain festivities.

FUN FACT 2: The famous French chef Auguste Escoffier is credited with popularizing the use of cream in sauces. He is also credited with developing the classic French sauce known as Sauce Cucumber-Dill, which is similar to the recipe featured in this dish.