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Ingredients
- 1 lb medium shrimp shelled
- 8 ounce sea scallops halved horizontally
- Â Â dressing:
- 1/4 c. snipped fresh chives
- 1 Tbsp. anchovy paste
- 2 Tbsp. minced fresh tarragon
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. white wine vinegar
- 1/2 c. minced fresh parsley
- 1 tsp capers liquid removed and rinsed
- 1/2 c. mayonnaise
- 1/2 c. plain yogurt
- 1 x salt and freshly grnd pepper to taste
Directions
- Leaves from 1 head romaine torn into bite sized pcs 8 ounces fresh lump crab meat1 lemon thinly sliced8 cherry tomatoes halved2 chives
- Cook shripm and scallops in salted simmering water for 3 min.
- Drain and let cold.
- In a blender or possibly food processor combine dressing ingredients till smooth. Taste for salt and pepper.
- In a large shallow bowl combine romaine shrimp scallops and crabmeat. Toss with dressing.
- Alternate lemon slices and cherry tomato halves around edge of bowl and crisscross chives in center.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1057g | |
| Calories 1756 | |
| Calories from Fat 1073 | 61% |
| Total Fat 120.95g | 151% |
| Saturated Fat 19.0g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 780mg | 260% |
| Sodium 2039mg | 85% |
| Potassium 2158mg | 62% |
| Total Carbs 26.88g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 12.14g | 8% |
| Protein 136.91g | 219% |
