April 19, 2017
Lunch, Side Dishes, Shellfish,
Scallops, Shrimp, Vegetables, Cucumber, North American, Quick Meals, Entertaining, Ladies Luncheon, Mother's Day, Refrigerator, Stove Top, Gluten-Free, No Eggs, Alcohol, Wine, Make it from scratch more
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"This is out of my Gourmet's Weekend cookbook. Cook time does not include chill time."
In a large skillet bring wine and water to a boil with bay leaf and add scallops and shrimp. Simmer seafood, stirring, 2 minutes, or until just cooked through. Drain seafood, discarding bay leaf, and chill, covered, 1 hour or until cold.
In a bowl stir together remaining ingredients except lettuce with salt and pepper to taste. Add seafood and toss. Serve mixture on chilled salad plates lines with lettuce and garnish with cucumber and dill.
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