2 lb Scallops; cooked

      1 lb Medium shrimp; cleaned & coo

      6 oz Crab meat

      4 c  Basmati rice; cooked

      3 c  Broccoli flowerets; blanched

                          DRESSING
       1/2  Cup           Vegetable Oil

       1/2  Cup           Lemon Juice

        2      Tablespoons   Chives -- Chopped

        1      Tablespoon    Lemon Peel -- Grated

        1      tsp           Dijon Mustard

        1      tsp           Sugar

  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.