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    Seafood Salad

    1 cup dry white wine
    1 cup water
    1 pound sea scallops
    1 pound shrimp, peeled and deveined
    1 pound crab meat, picked over
    1 cucumber, peeled, seeded, and chopped
    1/4 cup mayonnaise
    1/4 cup dairy sour cream
    1 teaspoon McCormick Parsley Flakes
    1/2 teaspoon lemon juice
    1/2 teaspoon McCormick Bon Appétit
    1/2 teaspoon McCormick Freeze-Dried Chives
    1/8 teaspoon McCormick Ground Black Pepper
    1/8 teaspoon McCormick Tarragon Leaves
    4 avocados

    Combine wine and water in 4-quart saucepan. Heat to boil and reduce heat to low.

    Add scallops and shrimp. Stir gently and simmer just until cooked through, about 4 minutes. Drain and cool slightly.

    Place scallops, shrimp, crab meat, and cucumber in large bowl and toss gently.

    Place remaining ingredients except avocados in small bowl and mix well. Spoon over seafood and toss lightly. Cover and refrigerate to chill.

    When ready to serve, cut avocados in half lengthwise and remove pits. Spoon seafood salad into each avocado half.

    Makes 8 servings, 1/2 filled avocado each

    This recipe created by McCormick, Inc.

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