Red, White and Blueberry Scallop Salad – OlympiaSeafood

Ingredients

• the juice of one orange (6T)
• the juice of half a lemon (2T)
• scant T of dijon mustard
• scant 2T of good olive oil
• salt, pepper to taste (a couple of sprinkles of each)
• 1 T chopped green onion or fresh chives
• 1 pound cooked and cooled sea scallops (cut in half to bite sized)
• 1 pint fresh strawberries, trimmed and quartered
• 1 cup cucumber, sliced, seeded and halved
• blueberries for garnish (about 1/2 cup)