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Dilled Shrimp and Scallop Rice Salad

6 servings


1/2 lb bay scallops, cooked and chilled
1 lb small shrimp, cooked and chilled
4 cups cooked rice
1/2 cup diced carrots
1/3 cup diced celery
1/2 cup diced zucchini
1/2 cup sliced scallions
1/4 cup chopped fresh dill
1/3 to 1/2 cup rice vinegar
Garnish: Belgian endive, radicchio, fresh dill


  1. Poach shrimp and scallops separately in water with lemon wedge, until opaque and cooked through—just a few minutes. Chill in refrigerator.
  2. Combine all ingredients in a large mixing bowl, and refrigerate for 2 hours before serving.
  3. Garnish with Belgian endive, radicchio and fresh dill sprigs.
    • Can be made 1 day ahead.



Per serving
Total calories 277
Fat 2 g
Cholesterol 175 mg
Protein 28 g
Carbohydrate 35 g
Sodium 780 mg
Calcium 95 mg

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