Crunchy Asian Salad With Shrimp And Scallops

• 4 cups mixed baby lettuces and spring greens
• 2 cups Chinese cabbage, shredded
• 1/4 lb raw shrimp, peeled and deveined
• 1/4 lb bay scallop, drained
• 2 teaspoons soy sauce
• 1 teaspoon olive oil
• 2 cups wonton skins, strips that are fried
• FOR DRESSING
• 2 tablespoons green onions, minced
• 1 tablespoon rice wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons soy sauce
• 1/2 teaspoon ginger
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1/4 teaspoon salt
• 1/3 cup canola oil

1. Combine shrimp and scallops with 2 teaspoons soy sauce and set aside.
2. Combine all dressing ingredients in jar and shake well.
3. Divide wonton strips into two portions and place in bottom of of two serving bowls.
4. Heat non stick skillet on medium high heat. Add 1 teaspoon olive oil or can omit and spray with Pam. Place marinated scallops and shrimp in hot pan and sear until done (this should only be a very short time until shrimp are pink-do NOT overcook). Turn off heat.
5. Toss spring mix and cabbage with dressing. Place on top of wonton strips.
6. Top salad mix with cooked shrimp and scallops.

mixed baby, chinese cabbage, shrimp, bay scallop, soy sauce, olive oil, wonton skins, dressing, green onions, rice wine vinegar, lemon juice, soy sauce, ginger, sugar, white pepper, salt, canola oil

Taken from www.food.com/recipe/crunchy-asian-salad-with-shrimp-and-scallops-222716 (may not work)