| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Low-cal, Low-fat, Diabetic | 4 | Servings | |
INGREDIENTS
| 6 | oz | Shrimp, peeled & deveined |
| 6 | oz | Sea scallops |
| 1/4 | c | Orange juice |
| 2 | ts | Rice vinegar |
| 1 | tb | Oriental sesame oil |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | x | Green onions thinly sliced |
| 1 | tb | Chopped fresh dill |
| 1 | ts | Chopped chives |
INSTRUCTIONS
Arrange the shrimp and scallops on a plate in a steamer basket. Sprinkle with 1 teaspoon each orange juice and rice vinegar. Place steamer over boiling water in a wok or large skillet and cover. Cook 7 to 8 minutes until shrimp are cooked through. Meanwhile, stir together remaining orange juice, rice vinegar, sesame oil, mustard, salt and pepper in a medium bowl. Mix in scallion, dill and chives. Transfer hot seafood to bowl with vinaigrette; toss to coat well. Serve warm on lettuce lined plates. Garnish with chopped pimento if desired. Makes 4 servings. PER SERVING: calories - 116, protein - 14 g., fat - 4 g., carbohydrate - 4 g., cholesterol - 66 mg., sodium - 395 mg. FROM: Light & Easy Meals from Family Circle Magazine issue August 1992. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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