Shrimp, Scallop, and Sugar Snap Pea Salad With Sesa

Name: Shrimp, Scallop, and Sugar Snap Pea Salad With Sesame Seed Dress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup vegetable oil; ¼ cup white wine vinegar; 1 tablespoon fresh lemon juice; 2 tablespoons soy sauce; ½ teaspoon ground mustard; ¼ teaspoon salt (or to taste); 1 tablespoon toasted sesame seeds; 34 lb large shrimp, shelled and deveined; 34 lb sea scallops (trim abductor muscle); 12 lb sugar snap pea, trimmed; 1 cucumber, peeled, halved lengthwise, seeded, and sliced; lettuce leaf (for lining the platter); 1 cup cherry tomatoes

Servings: persons

½ cup vegetable oil
¼ cup white wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons soy sauce
½ teaspoon ground mustard
¼ teaspoon salt (or to taste)
1 tablespoon toasted sesame seeds
34 lb large shrimp, shelled and deveined
34 lb sea scallops (trim abductor muscle)
12 lb sugar snap pea, trimmed
1 cucumber, peeled, halved lengthwise, seeded, and sliced
lettuce leaf (for lining the platter)
1 cup cherry tomatoes

1
To make the dressing: in a bowl, whisk together all the dressing ingredients; set aside.
2
To make the salad: in a medium saucepan over med-high heat; bring just enough water to cover shrimp to a boil; add shrimp and cook until they turn pink, about 2 minutes.
3
Drain and transfer to a bowl.
4
Cook scallops in the same way; boiling until they turn opaque, about 2 minutes.
5
Drain and add to the bowl with the shrimp.
6
Pour half of the dressing over seafood and toss to coat; cover and refrigerate 1-2 hours to allow flavors to blend.
7
Place peas in a colander and pour boiling water over; drain and dry.
8
Place in another bowl; add in cucumber; toss lightly with remaining dressing; cover and refrigerate 1-2 hours.
9
Drain pea mixture and seafood; arrange in mounds on a serving platter lined with lettuce leaves; garnish with cherry tomatoes.

9393

kcal

Calories

Fat

1366

Carbs

928

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 13 ingredients. The key ingredients include: ½ cup vegetable oil, ¼ cup white wine vinegar, 1 tablespoon fresh lemon juice, 2 tablespoons soy sauce, and more.

Yes, Shrimp, Scallop, and Sugar Snap Pea Salad With Sesame Seed Dress 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 Seed Dress

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions