Oriental Shrimp and Scallop Salad

O r i e n t a l S h r i m p a n d S c a l l o p S a l a d


Thread 4 brochettes with scallops and 4 with shrimp.

Place in a glass dish and set aside.

Mix marinade ingredients in a bowl, pour over brochettes and refrigerate for 15 minutes.

Preheat barbecue to medium heat.

Remove brochettes from marinade and drain well.

Place brochettes in grill basket and cook on grill for 2 to 3 minutes, turning frequently.

While the brochettes are cooking, place the bean sprouts in a foil envelope, and sprinkle them with the sesame oil, sesame seed and cilantro.

Cook for 1 minute. Set aside.

Remove the seafood from the brochettes.

Arrange the bean sprouts on the serving plates and top with the scallops and shrimps.

If desired, garnish with orange zest.


1 lb (454 g) Fresh scallops

1 lb (454 g) Fresh shrimps


3 Tbsp. (45 mL) Soya sauce

1 Tbsp. (15 mL) Sesame oil

2 Tbsp. (30 mL) White wine

1 Tbsp. (15 mL) Liquid honey

2 Tbsp. (30 mL) Fresh grated ginger

2 Scallion, chopped fine

2 Tbsp. (30 mL) Chopped fresh coriander

1 Tbsp. (15 mL) Rice vinegar


Sufficient quantity, bean sprout

To taste coriander leaves

1 tsp. (5 mL) Sesame oil

2 tsp. (10 mL) Sesame seed

Optional, 1 orange, zest