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Categories:
water shrimp cauliflower tomatoes black olives water chestnuts mayonnaise horseradish sauce mustard lemon juice salt ground black pepper
Viewed: 36 - Published at: 7 years agoIngredients
- 2 cups water
- 1 pound small shrimp, peeled and deveined
- 1 pound scallops (whole bay scallops or quartered sea scallops)
- 1/2 head cauliflower, divided into florets
- One 12-ounce basket cherry tomatoes, halved
- 1/4 cup plus 2 tablespoons pitted black olives, quartered, or 3 tablespoons capers, drained
- One 8-ounce can sliced water chestnuts, drained
- 2 cups mayonnaise
- 1/2 cup horseradish sauce
- 2 tablespoons dry mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
- Bring the water to a simmer in a 2-quart saucepan.
- Reduce the heat to low and add the shrimp.
- Cook for 1 minute.
- Add the scallops and cook for 1 minute more.
- Drain, transfer to a large bowl, and let cool.
- Meanwhile, combine all ingredients for the sauce in a small bowl.
- Add the cauliflower, tomatoes, olives or capers, and water chestnuts to the shrimp and scallop mixture.
- Add the sauce and toss to coat.
- Serve immediately or cover and chill in the refrigerator.
