Creamy Seafood Salad
Small scallops are often called bay scallops and can be expensive. To save money on this Creamy Seafood Salad use large sea scallops and cut them into quarters before cooking them.
1 Tbsp olive oil
1 lb small scallops
1 lb shrimp
4 oz crabmeat, drained
1 cup frozen peas, thawed
2 green onions, sliced
1 tsp salt
1 cup mayonnaise
1/4 cup Dijon mustard
2 Tbsp cider vinegar
1 tsp dried tarragon
2 cup torn or shredded fresh spinach
Heat olive oil in a large skillet over medium-high heat. Add scallops and shrimp. Cook, stirring, until scallops are no longer transparent, about 5 minutes. Drain any liquid.
Combine scallops, shrimp, crabmeat, peas, green onions and salt in a large bowl.
Combine mayonnaise, mustard, cider vinegar and tarragon in a small bowl. Mix well until smooth. Add to the seafood mixture; mix well.
Arrange spinach in 4 individual serving dishes. Spoon seafood salad in the center.
Creamy Seafood Salad tip: To rejuvenate the flavor of canned crabmeat, let it soak in ice water for 5 minutes. Drain and blot dry with paper towels before using.