Prawn and scallop salad with ginger dressing

Create this glorious seafood salad in no time at all - packed with fresh prawns and perfectly cooked scallops, the dish is drizzled with a zesty Asian dressing to create a wonderful meal salad for your family and friends.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ginger dressing
  • 1 1/2 tablespoon grated ginger
  • 2 tablespoon lemon juice
  • 2 tablespoon shaoxing wine (chinese rice wine)
  • 1 tablespoon rice bran oil
Prawn and scallop salad
  • 2 tablespoon plain flour
  • 8 scallops
  • 1 kilogram green prawns, peeled, deveined, tails intact
  • 1 oak leaf lettuce, leaves torn
  • 1 carrot, halved lengthways, sliced
  • 1 lebanese cucumber, quartered lengthways, sliced


Prawn and scallop salad with ginger dressing
  • 1
    To make ginger dressing: Press ginger through a fine sieve to extract juice and discard pulp. Add remaining dressing ingredients to ginger juice and season.
  • 2
    Place seasoned flour in a shallow bowl. Add scallops and toss to coat. Spray a frying pan with cooking oil spray and heat on high. Cook prawns for 2 minutes each side, until pink. Remove. Cook scallops for 2 minutes each side, until golden and opaque.
  • 3
    Combine salad ingredients. Top with seafood, drizzle with dressing and serve.


Prawns are a great source of protein and contain virtually no saturated fat. they are a good source of omega-3 fats, which are beneficial for heart health. You could use dry sherry in place of the chinese wine.