- ¾ pound large shrimp (15 to 18), shelled and deveined
- ¾ pound sea scallops
- Sesame Seed Dressing (see recipe below)
- ½ pound sugar snap peas (about 2 cups), trimmed
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced
- Lettuce leaves for lining the platter
- 1 cup cherry tomatoes
- ½ cup vegetable oil
- ¼ cup white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons soy sauce
- ½ teaspoon ground mustard
- ¼ teaspoon salt
- 1 tablespoon sesame seeds, toasted
- To Make the Sesame Seed Dressing:
- In a small bowl, whisk together all ingredients.
- In a medium saucepan over medium-high heat, bring just enough water to cover shrimp to a boil. Add shrimp and cook until they turn pink, about 2 minutes. Drain and transfer to a bowl. Cook scallops in the same way, boiling until they turn opaque, about 2 minutes. Drain and add to bowl with shrimp. Pour half of the dressing over and toss to coat. Cover and refrigerate 1 to 2 hours to allow flavors to blend.
- Place peas in a colander and pour boiling water over. Drain and dry. Place in another bowl, add cucumber, and toss lightly with remaining dressing. Cover and refrigerate 1 to 2 hours to allow flavors to blend.
- Drain peas mixture and seafood and arrange in mounds on a serving platter lined with lettuce leaves. Garnish with cherry tomatoes.