“Asian” seafood salad

This recipe is based on a salad I was served in a restaurant years and years ago. It’s simple and tasty (and healthy) and it’s become a staple for us.

“Asian” seafood salad

Serves 4

½ lb. sea scallops
½ lb. large shrimp, peeled and deveined
1 Tbsp. olive oil
1 medium head romaine lettuce, washed, trimmed, and torn into bite-sized pieces
1 medium head nappa (Chinese cabbage), washed, trimmed, and torn into bite-sized pieces
1 medium fresh pickle, peeled and cut thin
1 cup fresh bean sprouts, washed
4 scallions, washed, trimmed, and sliced thinly crosswise
2 Tbsp. tamari, soy sauce (Japanese style only), or fish sauce
¼ cup neutral-flavored oil (peanut, light olive oil, canola, etc.)
1 tsp. sesame oil
1 tsp. fresh grated ginger
Dab of wasabi or a pinch of wasabi powder

  1. Place the shrimp and scallops on skewers, baste with the olive oil, and grill roughly four minutes
    on each side until the shrimp and scallops are just cooked through.
  2. While the shrimp and scallops are cooking, mix the tamari, soy sauce, or fish sauce, the sesame oil, ginger, and the wasabi in a small mixing bowl.
  3. By droplets mix the oil into the salad dressing as though you were making mayonnaise.
  4. Place the lettuce, nappa, cucumber, bean sprouts, and scallions into a large salad bowl.
  5. Pour the dressing on the salad and toss thoroughly.
  6. Divide the salad among four plates.
  7. Remove from their skewers and arrange one-quarter of the shrimp and scallops on top of each salad.
  8. Season with black pepper to taste.
  9. Serve!

A small amount of mitsuba, mint, or basil makes a great addition to the salad greens.

I’ve added this recipe to my master list of recipes.

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