Nutrition per serving may change if servings are adjusted.
⅓ cup light sour cream
2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
1 teaspoon white-wine vinegar
½ teaspoon finely shredded orange peel
1 tablespoon orange juice
Dash cayenne pepper
1 pound fresh or frozen sea scallops, cooked and chilled (see Tip)
8 ounces fresh or frozen peeled and deveined shrimp, cooked and chilled (see Tip)
6 cups fresh spinach leaves or torn mixed salad greens
2 large mangoes or small papayas, seeded, peeled, and cut into chunks
2 tablespoons cashew halves or sliced almonds, toasted (optional)
Stir together sour cream, ginger, vinegar, orange peel, orange juice, and cayenne pepper in a small bowl. Set aside.
Halve any large scallops. Combine scallops, shrimp, spinach, and mango in a large salad bowl. Drizzle dressing over scallop mixture; toss gently to coat.
To serve, divide the scallop mixture among six dinner plates. If desired, sprinkle with cashews.
Tips: To cook scallops, add ½ cup water to a large skillet. Bring to boiling. Add scallops. Return to boiling; reduce heat. Cover and simmer for 4 to 6 minutes or until scallops turn opaque. Drain and chill.
If desired, leave the tails on the shrimp. To cook shrimp, in a medium saucepan, bring 2 cups water to boiling. Add shrimp; return to boiling. Cook, uncovered, for 1 to 3 minutes or until shrimp turn opaque. Rinse under cold running water; drain and chill.
To make ahead: Make the dressing (Step 1) and refrigerate for up to 3 days.