Ingredients

　　2 cups water

　　1 pound small shrimp, peeled and deveined

　　1 pound scallops (whole bay scallops or quartered sea scallops)

　　1/2 head cauliflower, divided into florets

　　One 12-ounce basket cherry tomatoes, halved

　　1/4 cup plus 2 tablespoons pitted black olives, quartered, or 3 tablespoons capers, drained

　　One 8-ounce can sliced water chestnuts, drained

Sauce

　　1/2 cup horseradish sauce

　　2 tablespoons dry mustard

　　1 teaspoon fresh lemon juice

　　1/2 teaspoon salt

　　1/2 teaspoon ground black pepper

　　Bring the water to a simmer in a 2-quart saucepan. Reduce the heat to low and add the shrimp. Cook for 1 minute. Add the scallops and cook for 1 minute more. Drain, transfer to a large bowl, and let cool. Meanwhile, combine all ingredients for the sauce in a small bowl. Add the cauliflower, tomatoes, olives or capers, and water chestnuts to the shrimp and scallop mixture. Add the sauce and toss to coat. Serve immediately or cover and chill in the refrigerator.

　　Cooks' Note

　　Paired with a green salad and whole-grain crackers, this makes a terrific warm weather lunch. The flavorful horseradish sauce gives the dressing its creamy texture; for added zest, stir in 1 tablespoon prepared horseradish. Use either tiny bay scallops (tasty, but not always available) or larger sea scallops that have been quartered.

　　Sugar Busters! Quick & Easy Cookbook