Seafood Rice Salad

1 pound bay scallops
2 Tablespoons butter
5 cups cooked rice
1 pound shrimp, halved lengthwise
1 ½ cups finely chopped green pepper
¾ cup finely chopped red onion
1 ½ cups quartered artichoke hearts
¼ cup capers (optional)
½ cup chopped parsley
1/3 cup snipped fresh dill (or dry)
2 Tablespoons chopped fresh basil


Dressing:
10 Tablespoons (1/2 cup + 2 Tablespoons) olive oil
6 Tablespoons red wine vinegar
Salt and pepper to taste
2 large cloves garlic, minced
½ teaspoon dry oregano

Sauté the scallops in butter for 5 minutes
Set aside
Whisk together all the dressing ingredients
In a large bowl, add dressing to all ingredients and mix well
Serve at room temperature or refrigerate and return to room temperature
Toss and serve

I used only 4 cups of rice and canned artichokes. I did not use the capers.

This is perfect for a ladies’ luncheon or a summer supper. Can be made 1 day ahead. Serve with a green salad.