Recipe - Emerald Seafood Salad

PATTI VDRJ67A
One half pound Scallops; washed well
One half cup Dry white wine
One fourth cup Water
1 Sprig parsley
One half Bay leaf
One fourth teaspoon Dried thyme leaves
2 Peppercorns
One half pound Shrimp; cooked
1 lg Red apple; skinned, cored,
and minced
One half small Sweet red onion; thinly slid
2 lg Kiwi fruits; peel, cut or sliced up
One half cup Walnut halves
1 Bunch spinach; wash, trim

VINAIGRETTE DRESSING
3 tablespoon Olive oil
1 tablespoon Lemon juice
1/8 teaspoon Salt
1/8 teaspoon Pepper

Place scallops in saucepan with wine and water. Put parsley, bay leaf,
thyme and peppercorns in cheesecloth and tie together. Add to scallops in
saucepan. Poach scallops gently over low heat for 5 minutes. Remove
scallops. Allow to cool. Combine scallops with shrimp, apple, onion, kiwi
fruit and walnuts. Combine dressing ingredients in a screw top jar. Shake
to mix. Pour salad dressing over salad. Toss well. Serve over a bed of
spinach. Serve with fresh French bread.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini