SHRIMP AND SCALLOP "GOULASH"-AN INTERESTING COMBINATION.

Shrimp and Scallop

Yield serves 4 to 6

Number Of Ingredients 14

2 cups water
1 pound small shrimp, peeled and deveined
1 pound scallops (whole bay scallops or quartered sea scallops)
1/2 head cauliflower, divided into florets
One 12-ounce basket cherry tomatoes, halved
1/4 cup plus 2 tablespoons pitted black olives, quartered, or 3 tablespoons capers, drained
One 8-ounce can sliced water chestnuts, drained
Sauce
2 cups mayonnaise
1/2 cup horseradish sauce
2 tablespoons dry mustard
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Bring the water to a simmer in a 2-quart saucepan. Reduce the heat to low and add the shrimp. Cook for 1 minute. Add the scallops and cook for 1 minute more. Drain, transfer to a large bowl, and let cool. Meanwhile, combine all ingredients for the sauce in a small bowl. Add the cauliflower, tomatoes, olives or capers, and water chestnuts to the shrimp and scallop mixture. Add the sauce and toss to coat. Serve immediately or cover and chill in the refrigerator.