Servings: Serves 4 side salads or 2 large salads for main entree.

2 Bay Leaf 2 Bay Leaf
3/4 C. Dry Vermouth ¾ C. Dry Vermouth
1/2 lb. Large Scallops ½ lb. Large Scallops
1/2 lb. Large Shrimp ½ lb. Large Shrimp
1 lb. Fresh Linguini Pasta 1 lb. Fresh Linguini Pasta
 
Dressing: subheading: Dressing:
1 C. Plain Yogurt 1 C. Plain Yogurt
2 Teas. Fresh Dill, chopped 2 Teas. Fresh Dill, chopped
4 Tbls. Honey 4 Tbls. Honey
1/2 Teas. Dry Mustard ½ Teas. Dry Mustard
3/4 C. Mayonnaise ¾ C. Mayonnaise
1 Tbls. Rice Vinegar 1 Tbls. Rice Vinegar
1/2 Teas. Curry ½ Teas. Curry
2 Tbls. Fresh Lemon Juice 2 Tbls. Fresh Lemon Juice

Mix all dressing ingredients and set aside for 1 hour.
Cook linguini until a la dente, drain and set aside.
In skillet heat vermouth with bay leaf to near boiling. Sauté scallops until tender, remove with slotted spoon then add shrimp to vermouth and cook til just pink.
Toss pasta with dressing then add scallops and shrimp then toss again gently. Serves 4 side salads or 2 large salads for main entree.