This elegant yet simple dish highlights the natural sweetness of fresh shrimp and sea scallops. Gently steaming the seafood ensures it remains tender and moist, avoiding the rubbery texture that often comes from overcooking. The star of the show is the vibrant orange vinaigrette, crafted with fresh juice, rice vinegar, and a whisper of dry mustard for depth. Aromatic herbs like dill and chives, along with the crunch of green onions, add fresh layers of flavor. Its a light, sophisticated meal perfect for a spring dinner party or a healthy weeknight option. The citrus notes cut through the richness of the seafood, creating a balanced and refreshing eating experience that feels both indulgent and light.
Steamed Shrimp & Scallops With Orange Vinaigr
Description
This elegant yet simple dish highlights the natural sweetness of fresh shrimp and sea scallops. Gently steaming the seafood ensures it remains tender and moist, avoiding the rubbery texture that often comes from overcooking. The star of the show is the vibrant orange vinaigrette, crafted with fresh juice, rice vinegar, and a whisper of dry mustard for depth. Aromatic herbs like dill and chives, along with the crunch of green onions, add fresh layers of flavor. Its a light, sophisticated meal perfect for a spring dinner party or a healthy weeknight option. The citrus notes cut through the richness of the seafood, creating a balanced and refreshing eating experience that feels both indulgent and light.Ingredients
Directions
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Place a steamer basket in a wok or large skillet with an inch of water. Bring the water to a boil over high heat.
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Arrange the shrimp and scallops in a single layer in the steamer basket.
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Drizzle 1 teaspoon of the orange juice and 1 teaspoon of the rice vinegar over the seafood.
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Cover the skillet and steam for 7 to 8 minutes, or until the shrimp turn pink and opaque and scallops are firm.
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Meanwhile, in a medium bowl, whisk together the remaining orange juice, rice vinegar, sesame oil, dry mustard, salt, and pepper.
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Stir in the thinly sliced green onions, chopped fresh dill, and chopped chives.
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Transfer the hot steamed seafood directly into the bowl with the vinaigrette.
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Gently toss the seafood to coat evenly with the dressing.
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Serve immediately on plates lined with lettuce leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300.7kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.3g7%
- Cholesterol 280.5mg94%
- Sodium 1314.9mg55%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 0.1g1%
- Sugars 9.7g
- Protein 49.7g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure your shrimp and scallops are thawed completely if frozen, and pat them dry before steaming to prevent excess water from diluting the flavors.
Do not overcook the seafood; scallops become rubbery very quickly. They are done when they turn opaque and firm to the touch.
If pimentos are available, they make a nice optional garnish for color and mild sweetness.
This dish is best served warm or at room temperature. It does not store well for later meals as the seafood texture will deteriorate and the lettuce will wilt.
You can substitute fresh lemon juice for half of the orange juice for a sharper, more tart vinaigrette.
