Scallop And Shrimp Salad Recipe
Servings: 2
Ingredients
- 1/2 pound scallops, poached
- 1 sm. can shrimp
- 1 c. cream
- 1/2 teaspoon barbecue type sauce
- 1 teaspoon lemon juice or possibly to taste
- 1/2 teaspoon prepared mild mustard
- 1/2 teaspoon salt
- 1 hard-boiled egg
Directions
- Slice scallops and roe into rounds. Chop hard-boiled egg white finely, then crumble the yolk and set aside for use as garnish. Whip cream, add in sauce, lemon juice, mustard and salt. Fold shrimp and sufficient of their juice into the cream to make it thin sufficient to coat the scallops. Add in the minced egg white.Just before serving, add in the shrimp dressing to the scallops. Serve in cocktail glasses or possibly on lettuce leaves. Garnish with a slice of lemon, orange or possibly cucumber, a sprinkling of egg yolk and a sprig of parsley. Will serve up to 10 as an entree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 2 servings | |
| Calories 433 | |
| Calories from Fat 239 | 55% |
| Total Fat 27.14g | 34% |
| Saturated Fat 15.32g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 371mg | 124% |
| Sodium 1369mg | 57% |
| Potassium 600mg | 17% |
| Total Carbs 7.99g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.75g | 1% |
| Protein 38.17g | 61% |
