Name: Prawn, scallop and asparagus salad with ginger dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 gram uncooked medium king prawns; 400 gram scallops; 250 gram asparagus, trimmed, halved; 1/3 cup coarsely chopped fresh chives; 120 gram baby spinach leaves; 1 red capsicum (350g), chopped coarsely; Ginger dressing; 5 centimetre piece fresh ginger (25g), grated; 1 tablespoon olive oil; 2 tablespoon lemon juice; 1 teaspoon white sugar

Prawn, scallop and asparagus salad with ginger dressing

Seafood salad does not have to be accompanied by mounds of mayonnaise. Try our prawn, scallop and asparagus salad with ginger dressing for a light, fresh and zingy alternative. For best results, serve with a crisp chardonnay.

Ingredients

400 gram uncooked medium king prawns

400 gram scallops

250 gram asparagus, trimmed, halved

1/3 cup coarsely chopped fresh chives

120 gram baby spinach leaves

1 red capsicum (350g), chopped coarsely

Ginger dressing

5 centimetre piece fresh ginger (25g), grated

1 tablespoon olive oil

2 tablespoon lemon juice

1 teaspoon white sugar

Method

1.Shell and devein prawns, leaving tails intact.

2.Cook prawns, scallops and asparagus, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired.

3.Meanwhile, for ginger dressing press ginger between two spoons over large bowl to extract juice; discard fibres. Whisk in oil, juice and sugar until combined.

4.Place prawns, scallops, asparagus, chives, spinach and capsicum in bowl with dressing; toss gently to combine.

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Ingredients

Method

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