Scallop Salad

1/2 Cup Dry White Wine
1/2 Cup Water
4 Sprigs Fresh Parsley
1 teas. Watkins Tarragon
1 Medium Size White Onion
1 1/2 lbs. Bay Scallops

Combine the wine, water, parsley and tarragon in a saucepan. Chop onion and add. Bring to a boil, then add scallops and simmer for three minutes or until done. Let cool, then drain.

1 Cup Sliced White Mushrooms
10 Sliced, Pitted Green Olives
1 Tbsp. Chopped Green Chile
1 Tbsp. Lite Mayonnaise
1 teas. Watkins Italian Salad dressing, prepared
Lettuce
Cherry Tomatoes
Radishes

Mix together (except last three ingredients) and toss lightly with the scallops. Serve on a bed of leaf lettuce. Garnish with slices of mushroom, olives and roses made from cherry tomatoes and radishes. Serves 4 to  6.

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