Steamed Shrimp & Scallops with Orange Vinegar

Steaming keeps shrimp and scallops tender and clean-tasting, and the orange-rice vinegar vinaigrette here adds a citrusy zing without any heaviness. This is a 15-minute dinner that feels way more elegant than the effort involved.

The vinaigrette comes together while the seafood steams: fresh orange juice, rice vinegar, a drizzle of sesame oil, dry mustard, scallions, dill, and chives. Tossing the hot shrimp and scallops directly into the vinaigrette lets them absorb the flavors instantly while they’re still warm and porous.

Served on lettuce-lined plates, this is light enough for a summer lunch but satisfying enough for dinner. The sesame oil and dry mustard give it an Asian-leaning backbone that pairs well with steamed rice on the side.

Pro Tips

• Don’t overcook the seafood. Seven to eight minutes is the max. Shrimp should be pink and curled into a C shape, not a tight O. Scallops should be opaque but still slightly translucent in the center.
• Use dry sea scallops, not the wet-packed kind. Wet scallops are treated with sodium tripolyphosphate and release water when cooked, which dilutes the vinaigrette.
• Sprinkle orange juice on the seafood before steaming. That first teaspoon of juice seasons the shrimp and scallops from the start, not just from the sauce.
• Toss while hot. Warm seafood absorbs the vinaigrette much better than if you let it cool first.

Variations

• Grapefruit swap: Use fresh grapefruit juice instead of orange for a more bitter, sophisticated citrus note.
• Add avocado: Fan sliced avocado on the lettuce before plating the warm seafood on top for extra richness.
• Spicy version: Add a pinch of red pepper flakes or a few drops of chili oil to the vinaigrette.