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Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Scallops - washed well

  2. 1/2 cup 118ml Dry white wine

  3. 1/4 cup 59ml Water

  4. 1 section Parsley

  5. 1/2 Bay leaf

  6. 1/4 teaspoon 1 1/3ml Dried thyme leaves

  7. 2 Peppercorns

  8. 1/2 lb 227g / 8oz Shrimp - cooked

  9. 1 lb 454g / 16oz Red apple; skinned - cored, and diced (large)

  10. 1/2 lb 227g / 8oz Sweet red onion - thinly slid (small)

  11. 2 lbs 908g / 32oz Kiwi fruits; peel - sliced (large)

  12. 1/2 cup 73g / 2.6oz Walnut halves

  13. 1 Spinach; wash - trim

  14. Vinaigrette Dressing

  15. 3 tablespoons 45ml Olive oil

  16. 1 tablespoon 15ml Lemon juice

  17. 1/8 teaspoon 0.6ml Salt

  18. 1/8 teaspoon 0.6ml Pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Remove scallops. Allow to cool. Combine scallops with shrimp, apple, onion, kiwi fruit and walnuts.

  3. 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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