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
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
- 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.
- 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.
- By droplets mix the oil into the salad dressing as though you were making mayonnaise.
- Place the lettuce, nappa, cucumber, bean sprouts, and scallions into a large salad bowl.
- Pour the dressing on the salad and toss thoroughly.
- Divide the salad among four plates.
- Remove from their skewers and arrange one-quarter of the shrimp and scallops on top of each salad.
- Season with black pepper to taste.
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.