Yield: 10 Servings
|2 pounds||Scallops; cooked|
|1 pounds||Medium shrimp; cleaned & coo|
|6 ounces||Crab meat|
|4 cups||Basmati rice; cooked|
|3 cups||Broccoli flowerets; blanched|
|\N 2||Tablespoons Chives -- Chopped|
|\N 1||Tablespoon Lemon Peel -- Grated|
|\N 1||tsp Dijon Mustard|
|\N 1||tsp Sugar|
½ Cup Vegetable Oil ½ Cup Lemon Juice Mix all ingredients except Lemon Vinaigrette in large bowl. Pour Lemon Vinaigrette over salad; toss. Cover and refrigerate 1 to 2 hours or until chilled.
½ Cup vegetable oil (olive oil doesn't have same taste) ½ Cup lemon juice 2 Tablespoon chopped fresh chives 1 Tablespoon grated lemon peel 1 teaspoon Dijon mustard 1 teaspoon sugar.
To blanch broccoli, plunge into boiling water 10 to 15 seconds or until broccoli turns bright green. Remove from boiling water; plunge into pan of ice and water to stop cooking; drain.