Poached Salmon Salad with Grilled Scallops and Deviled Egg Dressing                      TV 7 Morning Show May 13, 2005 

For the dressing:

1 cup mayonnaise

1 cup sour cream

2 Tblsp. horseradish

4 Tblsp. salad mustard

2 tsp. hot sauce

6 eggs hard boiled and chopped 

Combine all of the ingredients and chill for at least one hour before using.

For the salad:

4 large serving size bowls filled with assorted greens, tomatoes, cucumbers, olives, etc.

2- 8oz. filets of salmon poached, chilled and divided into 4 equal portions

32 pieces sea scallops

1 Tblsp. olive oil

1 Tsp. lemon pepper seasoning

1 minced scallion for garnish 

Place eight scallops each on four skewers and drizzle with the olive oil, dust with seasoning and start the grill on high.  Crumble each portion of the salmon on the greens.  Grill the scallops for 3-4 minutes each side and place over center of the salad.  Lace dressing over salad in the opposite direction of the scallops and garnish with minced scallion.