Steamed Shrimp & Scallops with Orange Vinaigre
Submitted by coppermountain
Shrimp and sea scallops steamed with orange juice and rice vinegar, then tossed warm in a citrus-sesame vinaigrette with fresh dill and chives. A light, low-calorie seafood dish that’s also diabetic-friendly.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minThis is the kind of seafood dish that makes you feel like you’re eating at a seaside restaurant without any of the guilt.
Shrimp and sea scallops steam together for just seven or eight minutes, then get tossed while still warm in a bright vinaigrette made with fresh orange juice, rice vinegar, sesame oil, dry mustard, and a shower of dill, chives, and scallions.
Serve it on lettuce-lined plates and the warm seafood wilts the greens just slightly underneath. It’s low-fat, low-calorie, and diabetic-friendly without tasting like it’s trying to be.
Chef Tips
- Toss the seafood with the vinaigrette while it’s still hot so it absorbs the flavors
- Don’t overcook; 7 to 8 minutes is enough for shrimp and scallops to be opaque and tender
- Fresh dill and chives make a real difference here; dried herbs won’t have the same brightness
- A touch of chopped pimento as garnish adds a nice pop of red color to the plate
Ingredients
Directions
Arrange the shrimp and scallops on a plate in a steamer basket.
Sprinkle with 1 teaspoon each orange juice and rice vinegar.
Place steamer over boiling water in a wok or large skillet and cover.
Cook 7 to 8 minutes until shrimp are cooked through.
Meanwhile, stir together remaining orange juice, rice vinegar, sesame oil, mustard, salt and pepper in a medium bowl.
Mix in scallion, dill and chives.
Transfer hot seafood to bowl with vinaigrette; toss to coat well.
Serve warm on lettuce lined plates.
Garnish with chopped pimento if desired.
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