Dilled Shrimp & Scallop Rice Salad
Created by dienia b on October 2, 2015
- Servings: 6
- Prep Time: 2h
- Cook Time: 9m
- Recipe #21170
Ingredients
- 1/2 pound scallops (bay scallops, cooked and chilled)
- 1 pound small shrimp (cooked and chilled)
- 35 ounces rice (4 cups cooked)
- 1/2 cup diced carrots
- 1/3 cup diced celery
- 1/2 cup diced zucchini
- 1/2 cup sliced scallions
- 1/4 cup chopped fresh dill
- 1/3 to 1/2 cup rice vinegar
- Garnish
- Belgian endive
- Radicchio
- Fresh dill
How to Make
-
Step 1: Poach shrimp and scallops separately in water with lemon wedge, until opaque and cooked through—just a few minutes. Chill in refrigerator.
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Step 2: Combine all ingredients in a large mixing bowl, and refrigerate for 2 hours before serving.
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Step 3: Garnish with Belgian endive, radicchio and fresh dill sprigs.
Nutritional Facts
- 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