2 lb Scallops; cooked

1 lb Medium shrimp; cleaned & coo

6 oz Crab meat

4 c Basmati rice; cooked

3 c Broccoli flowerets; blanched

DRESSING 1/2 Cup Vegetable Oil

1/2 Cup Lemon Juice

2 Tablespoons Chives -- Chopped

1 Tablespoon Lemon Peel -- Grated

1 tsp Dijon Mustard

1 tsp Sugar

Mix all ingredients except Lemon Vinaigrette in large bowl. Pour Lemon Vinaigrette over salad; toss. Cover and refrigerate 1 to 2 hours or until chilled. LEMON VINAIGRETTE 1/2 Cup vegetable oil (olive oil doesn't have same taste) 1/2 Cup lemon

juice 2 Tablespoon chopped fresh chives 1 Tablespoon grated lemon peel 1 teaspoon Dijon mustard 1 teaspoon sugar. Mix together. To blanch broccoli, plunge into boiling water 10 to 15 seconds or until broccoli turns bright green. Remove from boiling water; plunge into pan of ice and water to stop cooking; drain.