Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        scallops -- cooked
   1      pound         medium shrimp -- cleaned and coo
   6      ounces        crab meat
   4      cups          basmati rice -- cooked
   3      cups          broccoli flowerets -- blanched
                        dressing
     1/2                cu up vegetable oil
     1/2                cu up lemon juice
   2      tablespoons   chives -- chopped
   1      tablespoon    lemon peel -
   1      teaspoon      Dijon mustard
   1      teaspoon      sugar

Preparation:

Mix all ingredients except Lemon Vinaigrette in large bowl. Pour Lemon Vinaigrette over salad; toss. Cover and refrigerate 1 to 2 hours or until chilled. LEMON VINAIGRETTE 1/2 Cup vegetable oil (olive oil doesn't have same taste) 1/2 Cup lemon juice 2 Tablespoon chopped fresh chives 1 Tablespoon grated lemon peel 1 teaspoon Dijon mustard 1 teaspoon sugar. Mix together. To blanch broccoli, plunge into boiling water 10 to 15 seconds or until broccoli turns bright green. Remove from boiling water; plunge into pan of ice and water to stop cooking; drain