6 oz Shrimp, peeled & deveined
6 oz Sea scallops
1/4 c Orange juice
2 ts Rice vinegar
1 tb Oriental sesame oil
1/2 ts Dry mustard
1/2 ts Salt
1/4 ts Pepper
2 x Green onions thinly sliced
1 tb Chopped fresh dill
1 ts 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.