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Title: Asian Shrimp And Scallops, Mixed Salad, Texmati Rice
Yield: 4 Servings

Ingredients

           Marinade:
    1/4 c  lemon juice
      2 tb sugar
      2 tb soy sauce
      2 tb vegetable oil
    1/4 ts red pepper flakes
           Salad:
     10 oz European salad mixture; OR
      8    cuos bib and Boston lettuce;
           - torn'
      2    carrots; shredded
      1 tb chopped fresh mint
      1 tb chopped fresh basil
           Asian Shrimp and Scallops:
      1 tb vegetable oil
    1/2 lb sea scallops
    3/4 lb medium shrimp;
           -peeled/deveined
    1/2 c  diced red onion
    1/2 c  chicken broth
           Texmati rice; prepared as
           -directed

Instructions

1. Mix ingredients for marinade. Set aside 3 Tbs. for salad.
2. Combine lettuce, carrots, mint, and basil. In large nonstick
skillet, cook
scallops in hot oil over high heat, 2 minutes per side. Add shrimp
and onion and
cook 2 minutes, stirring occasionally. Remove from skillet.
3. Pour chicken broth and remaining marinade into skillet; boil 3
minutes. Return
seafood to pan to heat through; serve with rice. Add reserved
marinade to salad.
Per serving of meal: 440 cals. (25% from fat); 12 g fat.
c 1996 by The Hearst Corporation; all rights reserved
MC formatting by bobbi744@acd.net ICQ# 12099532

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Contributor: 1996 by The Hearst Corporation Website

Preparation Time: 1:00

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