Shrimp And Scallop Salad With Orange Sections
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive20, Pdate | 1 | Servings | ||
INGREDIENTS
| Salt | ||
| 1/4 | c | White wine vinegar |
| 1 | lb | Raw medium shrimp in their |
| shells | ||
| 1 | lb | Bay scallops or sea scallops |
| cut in half | ||
| 5 | Oranges | |
| 1 | Head romaine lettuce | |
| 1/4 | c | Extra virgin olive oil |
| Fresh ground black pepper |
INSTRUCTIONS
In two separate saucepans bring water to a boil with 1 tablespoon salt and 2 tablespoons vinegar in each pan. (If you don?t have two saucepans, you can execute this step in two stages using the same saucepan twice.) When the water comes to a boil, drop the shrimp into one pan and the scallops into the other. Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for about 1 minute, until their color turns a flat white. Drain immediately. Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops. Peel 4 oranges with a sharp paring knife, removing the peel and the pith. Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section. Lift out the membrane-less sections and remove any seeds. Set aside. Detach the lettuce leaves from the head, discarding any bruised or wilted leaves. Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner. Cut the leaves into strips about 1/2-inch wide. Cut the remaining orange in half and squeeze out the juice. Combine the shrimp, scallops, and orange sections in a bowl. Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly. Choose a shallow-- neither too deep nor too flat-- serving platter. Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl. Serve at once. Yield: 6 servings Converted by MC_Buster. Per serving: 905 Calories (kcal); 56g Total Fat; (51% calories from fat); 19g Protein; 99g Carbohydrate; 0mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 4 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW CL#9330 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 604
Calories From Fat: 220
Total Fat: 25.4g
Cholesterol: 0mg
Sodium: 357.1mg
Potassium: 1803.1mg
Carbohydrates: 89.5g
Fiber: 21.1g
Sugar: 7.5g
Protein: 15.3g