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Ingredients Jump to Instructions ↓

  1. --PATTI - VDRJ67A-- 1/2 lb Scallops; washed well

  2. 1/2 c Dry white wine

  3. 1/4 c Water

  4. 1 Sprig parsley

  5. 1/2 Bay leaf

  6. 1/4 ts Dried thyme leaves

  7. 2 Peppercorns

  8. 1/2 lb Shrimp; cooked

  9. 1 lg Red apple; skinned, cored,

  10. - and diced 1/2 sm Sweet red onion; thinly slid

  11. 2 lg Kiwi fruits; peel, sliced

  12. 1/2 c Walnut halves

  13. 1 Bunch spinach; wash, trim

  14. --VINAIGRETTE DRESSING-- 3 tb Olive oil

  15. 1 tb Lemon juice

  16. 1/8 ts Salt

  17. 1/8 ts Pepper

  18. 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.

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