Shrimp, Scallop, and Sugar Snap Pea Salad With Sesame Seed Dress

• 12 cup vegetable oil
• 14 cup white wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons soy sauce
• 12 teaspoon ground mustard
• 14 teaspoon salt (or to taste)
• 1 tablespoon toasted sesame seeds
• 34 lb large shrimp, shelled and deveined
• 34 lb sea scallops (trim abductor muscle)
• 12 lb sugar snap pea, trimmed
• 1 cucumber, peeled, halved lengthwise, seeded, and sliced
• lettuce leaf (for lining the platter)
• 1 cup cherry tomatoes

1. To make the dressing: in a bowl, whisk together all the dressing ingredients; set aside.
2. To make the salad: in a medium saucepan over med-high heat; bring just enough water to cover shrimp to a boil; add shrimp and cook until they turn pink, about 2 minutes.
3. Drain and transfer to a bowl.
4. Cook scallops in the same way; boiling until they turn opaque, about 2 minutes.
5. Drain and add to the bowl with the shrimp.
6. Pour half of the dressing over seafood and toss to coat; cover and refrigerate 1-2 hours to allow flavors to blend.
7. Place peas in a colander and pour boiling water over; drain and dry.
8. Place in another bowl; add in cucumber; toss lightly with remaining dressing; cover and refrigerate 1-2 hours.
9. Drain pea mixture and seafood; arrange in mounds on a serving platter lined with lettuce leaves; garnish with cherry tomatoes.

vegetable oil, white wine vinegar, lemon juice, soy sauce, ground mustard, salt, sesame seeds, shrimp, sugar snap pea, cucumber, platter, cherry tomatoes

Taken from www.food.com/recipe/shrimp-scallop-and-sugar-snap-pea-salad-with-sesame-seed-dress-212615 (may not work)