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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup water |
1/2 cup dry white wine |
1/4 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
1 pound large shrimp, peeled and deveined |
3/4 pound bay scallops |
1/2 cup thinly sliced red onion, separated into rings |
1/4 teaspoon grated orange rind |
1/4 cup fresh orange juice |
1 tablespoon fresh lemon juice |
1 tablespoon olive oil |
1 tablespoon dijon mustard |
3/4 teaspoon sugar |
1/4 teaspoon pepper |
1/8 teaspoon salt |
6 cups small spinach leaves |
2 cups orange sections |
1 medium peeled cucumber, halved lengthwise and sliced |
Directions:
1. Combine first 4 ingredients in a large skillet; bring to a boil. Add shrimp and scallops; cover, reduce heat, and simmer 4 minutes or until done. Drain.
2. Combine shrimp, scallops, and onion in a large bowl. Combine orange rind and next 7 ingredients (orange rind through salt) in a small bowl; stir well. Pour 1/4 cup orange juice mixture over shrimp mixture; toss well, cover, and chill 30 minutes. Cover and chill remaining orange juice mixture.
3. Add spinach, orange sections, and cucumber to shrimp mixture; pour remaining orange juice mixture over salad, and toss well.
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