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Crunchy Asian Salad With Shrimp and Scallops

  • 22minutes
  • 496calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsNatrium, Fluorine, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups mixed baby lettuces and spring greens

  2. 2 cups Chinese cabbage , shredded

  3. 1/4 lb raw shrimp , peeled and deveined

  4. 1/4 lb bay scallop , drained

  5. 1 teaspoon olive oil

  6. 2 cups wonton skins , strips that are fried

  7. 2 tablespoons green onions , minced

  8. 1 tablespoon rice wine vinegar

  9. 1 tablespoon lemon juice

  10. 2 teaspoons soy sauce

  11. 1/2 teaspoon ginger

  12. 1 teaspoon sugar

  13. 1/2 teaspoon white pepper

  14. 1/4 teaspoon salt

  15. 1/3 cup canola oil

Instructions Jump to Ingredients ↑

  1. Combine shrimp and scallops with 2 teaspoons soy sauce and set aside.

  2. Combine all dressing ingredients in jar and shake well.

  3. Divide wonton strips into two portions and place in bottom of of two serving bowls.

  4. Heat non stick skillet on medium high heat. Add 1 teaspoon olive oil or can omit and spray with Pam. Place marinated scallops and shrimp in hot pan and sear until done (this should only be a very short time until shrimp are pink-do NOT overcook). Turn off heat.

  5. Toss spring mix and cabbage with dressing. Place on top of wonton strips.

  6. Top salad mix with cooked shrimp and scallops.

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