Tarragon Scallop And Shrimp Salad
["water", "12 oz. scallops", "1/3 c. light olive oil", "2 tsp. each: fresh lemon juice and white wine vinegar", "1/2 tsp. Dijon mustard", "1/2 tsp. salt", "1/4 tsp. dried tarragon leaves, crumbled", "1/4 tsp. ground white pepper", "1/8 tsp. granulated sugar", "8 oz. frozen cooked tiny shrimp, thawed and well drained", "2 tsp. snipped fresh chives", "2 tsp. minced fresh parsley", "about 5 c. loosely packed, torn, tender Boston, bibb or butter lettuce leaves", "freshly ground black pepper (optional)"]
["Bring 1 inch of water to a boil in large skillet.", "Slice scallops in and simmer 1 1/2 minutes or until opaque halfway through.", "Drain and spread out on a large plate to cool quickly. Put oil, lemon juice, vinegar, mustard, salt, tarragon, pepper and sugar in small bowl or jar with tight-fitting lid.", "Whisk or shake until well blended.", "Toss scallops, shrimp and half each of the chives and parsley with half the dressing in a medium size bowl to coat well.", "Chill at least 2 hours or up to 24 hours.", "Just before serving, gently toss lettuce with remaining dressing.", "Arrange loosely on 4 large salad plates.", "Spoon salad in center of each. Sprinkle with the remaining chives and parsley, then the pepper. Makes 4 servings, 331 calories each."]
["water", "scallops", "light olive oil", "lemon juice", "mustard", "salt", "tarragon", "ground white pepper", "sugar", "frozen cooked tiny shrimp", "chives", "parsley", "bibb", "freshly ground black pepper"]