Cold Seafood Salad 

1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon salt
1/2 cup rice wine vinegar
2 tablespoons olive oil
2 tablespoons water
1 very thinly sliced cucumber
1 cup diagonally sliced celery
1/4 lb cooked small shrimp or 1/2 lb shrimp if not using scallops
1/4 lb cooked small scallops
Optional: sliced radish, tomato
1 tablespoon toasted sesame seeds
Lettuce leaves, your choice of lettuce

1. Combine sugar, cornstarch and salt in small saucepan. Stir in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Cool completely.

2. Combine with cucumbers, celery, shrimp, scallops, olive oil and sesame seeds in a large bowl. Refrigerate 2 hours or overnight. Stir before serving, spoon over lettuce leaves.

Serves 4