Cold seafood salad for hot nights

Even mid to late August can have some brutally hot days here in New England. When that heat extends into evening, here’s a wonderfully refreshing salad meal. You can whirl the dressing together, toss it with the seafood, and serve it all over a bed of greens for a light but tasty supper!

Cold Seafood Salad

1 lb scallops
1 lb shrimp
3/4 c olive oil
3/4 c flat leaf parsley, chopped
1/2 c chives, chopped
1 T rosemary leaves, chopped
1/2 t salt

2 lemons

Boil the shrimp and scallops (if uncooked) for just 2 minutes or so until they are tender. Plunge them into cold water to stop cooking, drain and refrigerate until time to serve.

Place olive oil through salt into a food processor and whirl until smooth. Just before serving, toss the seafood with the dressing. Place on a bed of greens with other salad veggies if desired, and garnish with lemon.