• 18 small scallops
  • 2 large glasses white wine
  • 18 medium shrimp
  • 1 small (1 1/2 pound) lobster (optional)
  • Several thin slices
  • 6 fresh white mushrooms
  • 1 ounce sugar peas or French beans
  • Juice of 1 lemon
  • Watercress, enough for garnish
  • Dressing
  • 4 tablespoons olive oil
  • Juice 1 lemon
  • Salt
  • White pepper
  • Directions

    Poach the scallops in white wine for 3 to 5 minutes at simmer. Poach the shrimp in salted water for 3 minutes. Decorate the borders of a large dish with the watercress put first and lightly the sugar peas (or French beans). On top of them display the scallops, shrimp and pieces of lobster and last the thongs of smoked salmon. Keep the dish in the refrigrator until serving. Pour the dressing just before serving.

    Serves 5 to 8

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