Tarragon Scallop And Shrimp Salad - cooking recipe

Ingredients

water
12 oz. scallops
1/3 c. light olive oil
2 tsp. each: fresh lemon juice and white wine vinegar
1/2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. dried tarragon leaves, crumbled
1/4 tsp. ground white pepper
1/8 tsp. granulated sugar
8 oz. frozen cooked tiny shrimp, thawed and well drained
2 tsp. snipped fresh chives
2 tsp. minced fresh parsley
about 5 c. loosely packed, torn, tender Boston, bibb or butter lettuce leaves
freshly ground black pepper (optional)

Preparation

Bring 1 inch of water to a boil in large skillet.
Slice scallops in and simmer 1 1/2 minutes or until opaque halfway through.
Drain and spread out on a large plate to cool quickly. Put oil, lemon juice, vinegar, mustard, salt, tarragon, pepper and sugar in small bowl or jar with tight-fitting lid.
Whisk or shake until well blended.
Toss scallops, shrimp and half each of the chives and parsley with half the dressing in a medium size bowl to coat well.
Chill at least 2 hours or up to 24 hours.
Just before serving, gently toss lettuce with remaining dressing.
Arrange loosely on 4 large salad plates.
Spoon salad in center of each. Sprinkle with the remaining chives and parsley, then the pepper. Makes 4 servings, 331 calories each.