Recipe - Octopus And Scallop Salad Wspicy Mustard Vin

2 ounce Octopus, cooked and cut or sliced up
3 Pieces large scallops,cooked
and cut or sliced up in half round
1 cup Mixed salad greens, seasonal
2 tablespoon *Mustard vinaigrette
4 Sprigs fresh chives
Cayenne pepper
Mustard Vinaigrette:
One half cup Salad oil
One fourth cup Cider vinegar
1 Egg yolk
2 tablespoon Mustard
1 ounce Hot water
One half ounce Lemon juice
Tabasco sauce
Salt, to taste

*Mustard Vinaigrette: Whip all ingredients together, except salad oil.
Slowly add salad oil until dressing is of a creamy texture, adjust
seasoning.

Arrange salad leaves, cut or sliced up octopus and scallops on platter.

Dress seafood lightly with mustard dressing. Sprinkle cayenne pepper over
salad and garnish with fresh chives. Yield: 2 Typed in MMFormat by
cjhartlin@msn.com Source: Food & Wine the Westin Way Chef Tylun Pang, The
Westin Kauai, Hawaii
Posted to MMRecipes Digest V5 #028 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 27, 1998