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.

Ingredients

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

Directions

1. 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.

2. Combine scallops, shrimp, crabmeat, peas, green onions and salt in a large bowl.

3. Combine mayonnaise, mustard, cider vinegar and tarragon in a small bowl. Mix well until smooth. Add to the seafood mixture; mix well.

4. Arrange spinach in 4 individual serving dishes. Spoon seafood salad in the center.