SHRIMP AND SCALLOP SALAD

Shrimp and scallop salad image

Provided by Craig Claiborne And Pierre Franey

Time 35m

Yield Four to six servings

Number Of Ingredients 20

Ingredients

3/4 pound medium-size shrimp, about 24
1 rib celery, quartered
1 bay leaf
1 clove garlic, peeled
Salt to taste, if desired
Freshly ground pepper to taste
3/4 pound sea scallops
1 pound celery (Chinese) cabbage
1/2 pound red, ripe tomatoes, cored
1/2 pound fresh red onions
1/4 pound small mushrooms
1 teaspoon lemon juice
1 tablespoon finely chopped dill
2 tablespoons imported mustard
3 tablespoons white-wine vinegar
1/2 teaspoon sugar
1 cup peanut, vegetable or corn oil
2 tablespoons finely chopped dill
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Put the shrimp, celery, bay leaf, garlic, salt and pepper in a saucepan. Add water to cover. Bring to the boil and remove from the heat. Let stand.
Put the scallops in a saucepan and add three-quarters of a cup of the liquid in which the shrimp cooked. Bring to the boil and let simmer one minute. Remove from the heat and let stand briefly. Drain.
Cut the celery cabbage into very fine shreds. There should be about six cups.
Cut away and discard the core of the tomatoes. Peel the tomatoes and cut them into quarters. Cut the quarters into very thin wedges.
Peel the onions and cut crosswise in half. Cut each half crosswise into very thin slices. There should be about two cups.
Cut away and discard the stems of the mushrooms. Cut the caps into very thin slices. There should be about one and one-quarter cups. Sprinkle the slices with lemon juice and toss.
Peel and devein the shrimp. Split them lengthwise in half. There should be about two cups. Cut the scallops into rounds.
Put the celery cabbage in a bowl, add the onions and mushrooms and toss. Arrange the shrimp and scallops neatly over all. Garnish all around with the tomato wedges. Sprinkle with one tablespoon chopped dill.
To make the salad dressing, put the mustard in a mixing bowl and add the vinegar and sugar. Start beating with a wire whisk and gradually add the oil. Beat in the dill, salt and pepper.
Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 38 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 0 grams