INGREDIENTS

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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