Recipe: Seafood Salad with Creamy Tarragon Dressing
1 pound peeled, deveined medium shrimp (30 to 35 per pound)
1/2 pound bay scallops
1/2 cup mayonnaise
1 teaspoon grated lemon peel
1/4 cup coarsely chopped fresh tarragon
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup coarsely chopped watercress leaves
1/4 cup drained capers
1 avocado, pitted, peeled and diced
Bring a large pot of water to a boil over high heat. Add shrimp and scallops. Remove from heat,
cover and allow to steep for about 3 minutes, just until shrimp are pink on the outside and opaque, but still moist-looking
in the center of the thickest part (cut to test). Drain seafood and immerse in ice water until cold;
Meanwhile, commbine mayonnaise, lemon peel and juice, tarragon, mustard, salt and pepper in a
food processor. Process until smooth.
Combine seafood, watercress, capers and dressing in a large bowl. Add additional salt and pepper
if needed to taste. Gently stir in the avocado.
Serve on a bed of butter lettuce or as a sandwich in toasted brioche buns.