Emerald Seafood Salad *
Emerald Seafood Salad * ingredients
- 1⁄2 lb Scallops; washed well
- 1⁄2 c Dry white wine
- 1⁄4 c water
- 1 Sprig parsley
- 1⁄2 Bay leaf
- 1⁄4 t Dried thyme leaves
- 2 peppercorns
- 1⁄2 lb Shrimp; cooked
- 1 large Red apple; skinned, cored, and diced
- 1⁄2 small Sweet red onion; thinly slid
- 2 large Kiwi fruits; peel, sliced
- 1⁄2 c Walnut halves
- 1 Bunch spinach; wash, trim
- ---VINAIGRETTE DRESSING---
- 3 T olive oil
- 1 T Lemon juice
- 1⁄8 t Salt
- 1⁄8 t Pepper
Cooking Emerald Seafood Salad *
1. Place scallops in saucepan with wine and water.
2. Put parsley, bay leaf, thyme and peppercorns in cheesecloth and tie together.
3. Add to scallops in saucepan.
4. Poachi scallops gently over low heat for 5 minutes.
5. Remove scallops.
6. Allow to cool.
7. Combine scallops with shrimp, apple, onion, kiwi fruit and walnuts.
8. Combine dressing ingredients in a screw top jar. Shake to mix. Pour salad dressing over salad.
9. Tossi well.
10. Serve over a bed of spinach.
11. Serve with fresh French bread.
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