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Crispy Scallop Salad

4 cups boiling water
1 1/2 lbs scallops

1/2 cup white wine
1/2 tbs fresh tarragon
1/2 tbs peppercorns, cracked
1 1/2 tsp salt and pepper
2 cups maui onion and mixed vegetables
1 stem fresh cilantro

1/2 cup lime juice
1/3 cup light olive oil
1/3 cup granulated sugar
1 clove fresh garlic, sliced
1 1/2 cups fresh celery, sliced diagonally
1 tbs fresh tarragon

6 servings mixed salad greens
3/4 cup red radish, sliced
2 medium tomatoes, cut into wedges
1 asian apple, julienned
1 jicama, juilienned

Rinse scallops in cold water and drain well. Combine poaching
water ingredients in a saucepan and bring to a boil. Add scallops,
reduce heat, and simmer for 3 to 5 minutes, or until scallops are
tender. Drain scallops. Combine lime juice, oil, sugar, garlic,
and remaining 1 tsp salt. Stir until sugar is dissolved. Pour
over scallops, cover, and chill for several hours. Add celery to
scallops and mix. Drain, but save marinade. Arrange mixed greens
evenly on six salad plates. Divide scallops and celery mixture
evenly between the six plates. Arrange the remaining food in groups
around the scallops on the mixed greens. Serve with reserved
marinade.

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