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Ginger-Marinated Shrimp and Scallops

Cook time 2 mins
Yield 2 appetizer servings.

Ingredients

  • 6 unpeeled large fresh shrimp
  • 3 cups water
  • 2 ounces bay scallops
  • 2 1/2 tablespoons rice wine vinegar
  • 1 tablespoon finely chopped green onions
  • 1 1/2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 1 cup shredded fresh spinach

Nutrition Information

  • calories 109
  • caloriesfromfat 17 %
  • fat 2.1 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 19.2 g
  • carbohydrate 1.4 g
  • fiber 0.0 g
  • cholesterol 157 mg
  • iron 0.0 mg
  • sodium 309 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp, leaving tails intact. Bring water to a boil in a small saucepan. Add shrimp and scallops; cook 2 minutes or until shrimp turns pink. Drain well, and set aside.

  2. Combine vinegar and next 5 ingredients in a small heavy-duty, zip-top plastic bag; add shrimp and scallops. Seal bag, and shake until seafood is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

  3. Remove seafood from marinade, reserving marinade. Place 1/2 cup spinach on each serving plate. Arrange shrimp and scallops evenly on spinach. Drizzle with marinade.

Cooking Light Light Cooking for Two