Emerald Seafood Salad

1/2 lb scallops; washed well
1/2 cup dry white wine
1/4 cup water
1 sprig parsley
1/2 bay leaf
1/4 teaspoon dried thyme leaves
2 peppercorns
1/2 lb shrimp; cooked
1 large red apple; skinned, cored, and dice
1/2 small sweet red onion; thinly slid
2 large kiwi fruits; peel, sliced
1/2 cup walnut halves
1 bunch spinach; wash, trim
----VINAIGRETTE DRESSING----
3 tablespoon olive oil
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Place scallops in saucepan with wine and water. Put parsley, bay leaf,
thyme and peppercorns in cheesecloth and tie together. Add to
scallops in saucepa n. Poach scallops gently over low hea t for 5
minutes. R emove scallops. Allow to cool. Combine scallops with
shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing
ingredients in a screw top jar. Shake to mix. Pour salad dressing
over salad. Toss well. Serve over a bed of spinach. Serve with fresh
French bread.
Fish Chowder II
1 cup diced potatoes
1 cup boiling water
3/4 lb fish fillets, cubed