Preparation:
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. |
