• 1 cup white wine
• 2 bay leaves
• 1 teaspoon Old Bay seasoning
  
• 4 ounces (1/4 pound) sea scallops
• 4 ounces (1/4 pound) shrimp, peeled and deveined
  
• 1-1/2 tablespoons capers, drained and rinsed
• 1 tablespoon Dijon-style mustard
• 1/4 cup extra virgin olive oil
  
• Juice of one lemon (2 tablespoons)
  
• 1 tablespoon rice vinegar
  
• 1 tablespoon chopped fresh tarragon
  
• 1 tablespoon chopped fresh chives
  
• 1 tablespoon chopped parsley
  
• 1/4 teaspoon black pepper
  
• 1/2 pound crabmeat
  
• Bibb lettuce

Heat wine, bay leaves and seafood seasoning in a 2-quart saucepan over high heat until it comes to a boil.  Add scallops and shrimp and cook for 2 minutes.  Strain cooking liquid and discard bay leaves.  Allow seafood to cool.

Combine capers, mustard, olive oil, lemon juice, vinegar, tarragon, chives, parsley and pepper in a medium bowl and whisk until smooth.  Add cooled cooking liquid and mix well.  Toss seafood with dressing.  Add crabmeat and allow to marinate at least 2 hours before serving.  Overnight is better.  Serve chilled on Bibb lettuce.  Yield: 4 servings.