Ingredients for Crunchy Asian Salad With Shrimp And Scallops
- 5 cups mixed baby greens
- 1 cup shredded Chinese cabbage
- 1 lb raw shrimp
- 1 lb bay scallops
- 1/4 cup + 2 teaspoons soy sauce
- 1 teaspoon olive oil
- 1 cup fried wonton strips
- 2 tablespoons chopped green onions
- 1/4 cup rice wine vinegar
- Lemon Juice
- 1 teaspoon grated fresh ginger
- Sugar
- White Pepper
- 1/4 teaspoon salt
- Canola Oil
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 clove garlic, minced
- Cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Crunchy Asian Salad With Shrimp And Scallops? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Crunchy Asian Salad With Shrimp And Scallops
- In a medium bowl, gently toss 1 lb shrimp and 1 lb scallops with 2 teaspoons soy sauce. Set aside for 10 minutes.
- In a jar with a tight-fitting lid, combine 1/4 cup rice vinegar, 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic. Shake well to emulsify.
- Divide 1 cup fried wonton strips between two serving bowls.
- Heat a non-stick skillet over medium-high heat.
- Add 1 teaspoon olive oil (or cooking spray) to the skillet.
- Add the marinated shrimp and scallops to the hot skillet and sear for 2-3 minutes per side, until cooked through and pink.
- Remove the shrimp and scallops from the skillet and set aside.
- In a large bowl, gently toss 5 cups spring mix and 1 cup shredded cabbage with the prepared dressing.
- Divide the salad mixture between the two bowls prepared with wonton strips.
- Top each salad with the cooked shrimp and scallops.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
17g
Fat
15g
Carbs
3g
