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Ingredients
2 ounces each cooked bay or sea scallops (cut into 1-inch pieces),
cooked shelled and deveined shrimp, and thawed frozen imitation fish,
sliced
½ cup Chinese pea pods (snow peas), stem ends and strings removed,
blanched
½ cup each drained canned straw or button mushrooms and
drained canned baby corn ears
¼ cup each diagonally sliced scallions (green onion) and celery
2 tbsp rice vinegar
1 tbsp dry sherry
1½ tsp peanut or vegetable oil
1 small garlic clove, minced
½ tsp each grated pared gingerroot and Chinese sesame oil
8 lettuce leaves
1 tsp sesame seed, toasted
Method
In large mixing bowl combine scallops, shrimp, imitation fish, pea
pods, mushrooms, corn, scallions and celery.
In cup or small bowl
combine remaining ingredients except lettuce and sesame seed; pour over
seafood mixture and toss to coat.
Cover and refrigerate until flavors
blend, about 10 minutes.
To serve, line serving platter with lettuce leaves and top with seafood
mixture; sprinkle with sesame seed.
MAKES 2 SERVINGS.
Notes:
When time is of the essence, use your
microwave to cook scallops, shrimp, or other seafood when you need
cooked seafood for a recipe.
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