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 courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.