Recipe - Steamed Shrimp And Scallops With Orange Vinaigr

6 ounce Shrimp, peeled & deveined
6 ounce Sea scallops
One fourth cup Orange juice
2 teaspoon Rice vinegar
1 tablespoon Oriental sesame oil
One half teaspoon Dry mustard
One half teaspoon Salt
One fourth teaspoon Pepper
2 x Green onions thinly cut or sliced up
1 tablespoon Chopped fresh dill
1 teaspoon Chopped chives

Arrange the shrimp and scallops on a plate in a steamer basket. Sprinkle
with 1 teaspoon each orange juice and rice vinegar. Place steamer over
boiling water in a wok or large skillet and cover. Cook 7 to 8 minutes
until shrimp are cooked through. Meanwhile, stir together remaining orange
juice, rice vinegar, sesame oil, mustard, salt and pepper in a medium bowl.
Mix in scallion, dill and chives. Transfer hot seafood to bowl with
vinaigrette; toss to coat well. Serve warm on lettuce lined plates. Garnish
with chopped pimento if desired. Makes 4 servings. PER SERVING: calories
116, protein 14 g., fat 4 g., carbohydrate 4 g., cholesterol 66
mg., sodium 395 mg. FROM: Light & Easy Meals from Family Circle Magazine
issue August 1992.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini