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sesame scallop salad recipe

Written on Friday, August 19, 2016 | 2:01:00 PM



makes: 4 servings (2½ cups salad and 2 scallops each)

Preparation time : 30 minutes 

Ingredients : 
- 8 fresh or frozen sea scallops or peeled and deveined large shrimp
- 4 ounces dried multigrain spaghetti
- 6 cups shredded napa cabbage and/or shredded romaine lettuce
- 1 cup coarsely shredded carrot
- ½ cup quartered and thinly sliced red onion
- ¼ cup rice vinegar or white wine vinegar
- 2 tablespoons reduced-sodium soy sauce
- 4 teaspoons canola oil
- 1 tablespoon honey
- ½ teaspoon crushed red pepper
- 4 teaspoons canola oil
- 2 teaspoon sesame seeds, toasted

Preparation Method :
1) Thaw scallops or shrimp, if frozen. Rinse and pat dry with paper towels. Cut scallops in half and set aside.

2) Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. In a large bowl toss together spaghetti, cabbage, carrot, and red onion. Transfer mixture to a serving bowl.

3) For dressing, in a small bowl whisk together vinegar, soy sauce, 4 teaspoons oil, the honey, and crushed red pepper. Set aside.

4) In a large skillet heat the 4 teaspoons oil over medium heat. Add scallops or shrimp; cook for 3 to 4 minutes or until opaque, turning once to brown evenly. Place scallops or shrimp over the cabbage mixture. Drizzle dressing over all; sprinkle with sesame seeds. Gently toss to coat. To serve, divide salad among four serving plates.

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