Angela’s Summer Seafood Salad

Angela’s Summer Seafood Salad
1/2 lb. shrimp, shelled and deveined
1/2 lb. scallops, halved
2 tbsp. olive oil
1 onion, chopped fine
2 cups long grain rice
3 cups chicken stock 1/2 tsp. salt
1/2 tsp. fresh ground pepper
1 cup roasted red peppers, chopped fine
4 green onions, chopped fine
1 1/2 cups green peas

Heat oil for 1 minute in saucepan. Add onion and saute for 2 minutes or until slightly soft. Stir in shrimps, rice, add stock, salt and pepper. Bring to boil. Reduce heat, simmer covered for 10 minutes. Stir in roasted red peppers, green onions and peas. Cover, cook for 2 minutes. Remove from heat and let stand, covered, for 5 minutes.

Dressing
1/4 cup olive oil
3 tbsp. lemon juice
2 tbsp. red wine vinegar
1/4 cup fresh dill, chopped
1 tsp. Dijon mustard

Whisk lemon juice with vinegar and mustard until smooth. Add oil while whisking vigorously. Stir in dill. Transfer shrimp and scallop mixture to large bowl. Pour dressing over, toss well. Chill and serve. Garnish with slices of Spanish or Vidalia onions. Serve with a chilled Chenin Blanc wine.