Name: Tarragon Scallop and Shrimp Salad
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)

Tarragon Scallop and Shrimp Salad

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Tarragon Scallop And Shrimp Salad is an impressive dinner. Made with water, 12 oz. scallops, 1/3 c. light olive oil, 2 tsp. each: fresh lemon juice and white wine vinegar and 1/2 tsp. dijon mustard, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.

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👨‍🍳 Instructions

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.

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