Tarragon Scallop And Shrimp Salad

• 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)

1. Bring 1 inch of water to a boil in large skillet.
2. Slice scallops in and simmer 1 1/2 minutes or until opaque halfway through.
3. 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.
4. Whisk or shake until well blended.
5. Toss scallops, shrimp and half each of the chives and parsley with half the dressing in a medium size bowl to coat well.
6. Chill at least 2 hours or up to 24 hours.
7. Just before serving, gently toss lettuce with remaining dressing.
8. Arrange loosely on 4 large salad plates.
9. Spoon salad in center of each. Sprinkle with the remaining chives and parsley, then the pepper. Makes 4 servings, 331 calories each.

water, scallops, light olive oil, lemon juice, mustard, salt, tarragon, ground white pepper, sugar, frozen cooked tiny shrimp, chives, parsley, bibb, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229211 (may not work)