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

A filling main coarse salad.

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• Sesame Seed Dressing

• 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 (or to taste)
• 1  tablespoon toasted sesame seeds

• Salad

• 3⁄4 lb large shrimp, shelled and deveined
• 3⁄4 lb sea scallops (trim abductor muscle)
• 1⁄2 lb sugar snap pea, trimmed
• 1  cucumber, peeled, halved lengthwise, seeded, and sliced
•  lettuce leaf (for lining the platter)
• 1  cup cherry tomatoes

Directions

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.