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Drop tomatoes into the boiling water and count to 10; remove and run under cold water. Peel, halve, horizontally, squeeze out seeds, Halve each piece, then cut into thin slices.
Pour a few inches of water into a small pot and bring to a boil; add scallops and shrimp and bring to a simmer. Remove from the heat, cover, and let stand for 5 minutes. Peel shrimp; halve lengthwise, deveining. Halve scallops, then cut into thin semicircles.
Combine seafood and tomato; salt lightly. Blend lime juice and chives; add oil gradually, adjusting to taste. Pour two-thirds over seafood salad. Toss, cover, and chill. To serve, toss mushrooms with remaining dressing and plenty of pepper, add chilled seafood and toss. Arrange on lettuce.