Shrimp, Scallop, and Sugar Snap Pea Salad with Sesa

Name: Shrimp, Scallop, and Sugar Snap Pea Salad with Sesame Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound large shrimp (15 to 18), shelled and deveined; 3/4 pound sea scallops (see Notes); Sesame Seed Dressing (see recipe below); 1/2 pound sugar snap peas (about 2 cups), trimmed; 1 cucumber, peeled, halved lengthwise, seeded, and sliced; Lettuce leaves for lining the platter; 1 cup cherry tomatoes; 1/2 cup vegetable oil; 1/4 cup white wine vinegar; 1 tablespoon fresh lemon juice; 2 tablespoons soy sauce; 1/2 teaspoon ground mustard; 1/4 teaspoon salt; 1 tablespoon sesame seeds, toasted (see Notes)

Servings: persons

3/4 pound large shrimp (15 to 18), shelled and deveined
3/4 pound sea scallops (see Notes)
Sesame Seed Dressing (see recipe below)
1/2 pound sugar snap peas (about 2 cups), trimmed
1 cucumber, peeled, halved lengthwise, seeded, and sliced
Lettuce leaves for lining the platter
1 cup cherry tomatoes
1/2 cup vegetable oil
1/4 cup white wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 tablespoon sesame seeds, toasted (see Notes)

1
To Make the Sesame Seed Dressing:
2
In a small bowl, whisk together all ingredients.
3
In a medium saucepan over medium-high heat, bring just enough water to cover shrimp to a boil.
4
Add shrimp and cook until they turn pink, about 2 minutes.
5
Drain and transfer to a bowl.
6
Cook scallops in the same way, boiling until they turn opaque, about 2 minutes.
7
Drain and add to bowl with shrimp.
8
Pour half of the dressing over and toss to coat.
9
Cover and refrigerate 1 to 2 hours to allow flavors to blend.
10
Place peas in a colander and pour boiling water over.
11
Drain and dry.
12
Place in another bowl, add cucumber, and toss lightly with remaining dressing.
13
Cover and refrigerate 1 to 2 hours to allow flavors to blend.
14
Drain peas mixture and seafood and arrange in mounds on a serving platter lined with lettuce leaves.
15
Garnish with cherry tomatoes.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 pound large shrimp (15 to 18), shelled and deveined, 3/4 pound sea scallops (see Notes), Sesame Seed Dressing (see recipe below), 1/2 pound sugar snap peas (about 2 cups), trimmed, and more.

Yes, Shrimp, Scallop, and Sugar Snap Pea Salad with Sesame Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp, Scallop, and Sugar Snap Pea Salad with Sesame Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions