Shrimp And Scallop Salad With Ginger Dressing

• 1/2 tbsp grated fresh ginger
• 2 tbsp lemon juice
• 2 tbsp shaoxing wine (Chinese rice wine)
• 1 tbsp canola oil
• -1 None Shrimp and Scallop Salad
• 2 tbsp flour, seasoned
• 8 None scallops
• 2 1/4 lb raw shrimp, peeled, deveined, tails intact
• 1 head oak leaf lettuce, leaves torn
• 1 None carrot, halved lengthwise, sliced
• 1 None Persian cucumber, quartered lengthwise, sliced

1. To make the ginger dressing, press ginger through a fine-mesh strainer to extract juice. Discard pulp. Whisk in lemon juice, shaoxing wine and oil. Season.
2. Coat scallops in seasoned flour, shaking off excess. Lightly coat a frying pan with oil and place over high heat. Cook shrimp for 2 mins per side, or until pink. Remove from pan. Sear scallops for 2 mins per side, until golden and opaque. Remove from pan.
3. Combine lettuce, carrot and cucumber. Top with seafood and drizzle with dressing. Serve.

ginger, lemon juice, shaoxing wine, canola oil, shrimp, flour, scallops, shrimp, leaf lettuce, carrot, cucumber

Taken from recipes-plus.com/api/v2.0/recipes/34410 (may not work)