Emerald Seafood Salad *

Ingredients

130 gr scallops
120 ml dry wine
60 ml water
1 sprig parsley
1/2 bay leaf
1 gr thyme leaves
2 peppercorns
120 gr shrimp
1 apple
1/2 sweet onion
2 slices kiwi fruits
1/2 walnut
1 bunch spinach
45 ml olive oil
16 ml lemon juice
1 gr salt
1 gr pepper

Instructions

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.