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Scallop and Watercress Salad

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 6
Two much-loved ingredients combine to make this delightful salad. Curiously, however, the Chinese have not totally embraced salads as has the West. This reluctance to accept uncooked foods is rooted in hygiene, as raw food has always been considered unsafe. In today's China, there are still comparatively few salads as we know them abroad, but in Hong Kong, Singapore and wherever else the Chinese have settled, salad dishes of this type find ready acceptance.
For Dressing:
2/3 cup walnut oil or olive oil
2 tablespoons red wine vinegar
2 small cloves garlic, minced
white pepper
10 fresh scallops
3 cups watercress; discard woody stems, select tender tips only
1 cup water chestnuts, halved
1/2 cup cherry tomatoes
1/2 cup walnut halves
1 cup bean sprouts, topped and tailed
Nasturtium flowers and leaves, for garnish
Scallop and Watercress Salad Recipe at
Mix the dressing ingredients together in a jar and shake well.

Place the scallops on a plate suitable for steaming. Sprinkle the scallops with a little of the dressing and steam gently over boiling water for 6 minutes.

Wash and dry the watercress, and snap into 5-inch sections. In a serving bowl, combine the watercress, water chestnuts, cherry tomatoes, walnuts and bean sprouts. Pour on the dressing and toss with the vegetables and nuts. Gently mix in the scallops. Garnish with 1 or 2 nasturtium flowers and leaves.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 320
Fat. Total: 31g
Fiber: 2g
Carbohydrates, Total: 6g
Sodium: 447mg
% Cal. from Fat: 87%
Cholesterol: 8mg
Protein: 7g
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