6 oz Shrimp, peeled & deveined

6 oz Sea scallops

1/4 c Orange juice

2 ts Rice vinegar

1 tb Oriental sesame oil

1/2 ts Dry mustard

1/2 ts Salt

1/4 ts Pepper

2 x Green onions thinly sliced

1 tb Chopped fresh dill

1 ts Chopped chives

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.
Makes 4 servings.
PER SERVING: calories – 116, protein – 14 g., fat – 4 g., carbohydrate – 4 g., cholesterol – 66

mg., sodium – 395 mg.
FROM: Light & Easy Meals from Family Circle Magazine issue August 1992.