Octopus And Scallop Salad W/spicy Mustard Vin

God never pursues His glory at the expense of the good of His people, nor does He ever seek our good at the expense of His glory. He has designed His eternal purpose so that His glory and our good are inextricably bound together. What comfort and encouragement this should be to us. If we are going to learn to trust God in adversity, we must believe that just as certainly as God will allow nothing to subvert His glory, so He will allow nothing to spoil the good He is working out in us and for us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Salads, Seafood	2	Servings

INGREDIENTS

2	oz	Octopus, cooked and sliced
3		Pieces large scallops, cooked
		and sliced in half round
1	c	Mixed salad greens, seasonal
2	T	*Mustard vinaigrette
4		Sprigs fresh chives
		Cayenne pepper
		Mustard Vinaigrette:
1/2	c	Salad oil
1/4	c	Cider vinegar
1		Egg yolk
2	T	Mustard
1	oz	Hot water
1/2	oz	Lemon juice
		Tabasco sauce
		Salt, to taste

INSTRUCTIONS

Mustard Vinaigrette:   Whip all ingredients together, except salad
oil. Slowly add salad oil until dressing is of a creamy texture,
adjust seasoning.  Arrange salad leaves, sliced octopus and scallops on
platter.  Dress seafood lightly with mustard dressing. Sprinkle cayenne
pepper  over salad and garnish with fresh chives. Yield: 2 Typed in
MMFormat  by cjhartlin@msn.com  Source: Food & Wine the Westin Way Chef
Tylun  Pang, The Westin Kauai, Hawaii Posted to MM-Recipes Digest V5
#028 by  "Cindy Hartlin" <cjhartlin@email.msn.com> on Jan 27, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 672 Calories From Fat: 556 Total Fat: 62.9g Cholesterol: 144.3mg Sodium: 700.8mg Potassium: 320.9mg Carbohydrates: 13.1g Fiber: <1g Sugar: <1g Protein: 14.5g