SEAFOOD-RICE SALAD

2 lbs Scallops, cooked
1 lb medium shrimp, cleaned and cooked
6 oz crab meat
4 cup Basmati rice, cooked
3 cup Broccoli flowerets, blanched

Dressing:
½ cup Vegetable oil
½ cup lemon juice
2 tbsp Chives, chopped
1 tbsp lemon peel, grated
1 tsp Dijon mustard
1 tsp sugar

1. Mix all ingredients except Lemon Vinaigrette in large bowl. Pour lemon vinaigrette over salad; toss.
2. Cover and refrigerate 1 to 2 hours or until chilled.
3. In a small bowl, mix all the ingredients dor the Lemon Vinaigrette.
4. To blanch broccoli, plunge into boiling water 10 to 15 seconds or until broccoli turns bright green.
5. Remove from boiling water; plunge into pan of pan of ice and water to stop cooking; drain.
6. Combine seafood-mixture, dressing and broccoli and serve.