Name: Salad of Scallops, Shrimp, Glasswort, Mushrooms, and Tomato
Yield: 4 servings
Cuisine: French
Ingredients: Leaves of soft lettuce, such as oak leaf or Boston; ⅓-½ cup light vegetable oil, to taste; ⅓ pound small, firm mushrooms, thin-sliced; White pepper; ¼ cup lime juice; ½ pound glasswort, trimmed (see Preparation); Salt; 2 large tomatoes, about 1 pound; 1 pound sea scallops; 5-6 ounces shrimp in the shell; 2 tablespoons minced chives

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Enjoy this light salad on a hot evening; it’s cool as a sea breeze.

Ingredients

½ pound glasswort, trimmed (see Preparation)
2 large tomatoes, about 1 pound
1

Method

Drop glasswort into boiling water; return to a boil over highest heat, then skim out with a sieve. Cool on wide plate; refrigerate.
Drop tomatoes into the boiling water and count to 10; remove and run under cold water. Peel, halve horizontally, squeeze out seeds. Halve each piece, then cut into thin slices.
Pour a few inches of water into a small pot

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Salad of Scallops, Shrimp, Glasswort, Mushrooms, and Tomato

Ingredients

Method

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