2 lb Scallops; cooked
1 lb Medium shrimp; cleaned & coo
6 oz Crab meat
4 c Basmati rice; cooked
3 c Broccoli flowerets; blanched
DRESSING 1/2 Cup Vegetable Oil
1/2 Cup Lemon Juice
2 Tablespoons Chives — Chopped
1 Tablespoon Lemon Peel — Grated
1 tsp Dijon Mustard
1 tsp Sugar
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. LEMON VINAIGRETTE 1/2 Cup vegetable oil (olive oil doesn’t have same taste) 1/2 Cup lemon
juice 2 Tablespoon chopped fresh chives 1 Tablespoon grated lemon peel 1 teaspoon Dijon mustard 1 teaspoon sugar. Mix together. 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.