2 (6-8 oz.) pieces fresh salmon fillet or halibut
6-8 lg. shrimp
6-8 med. to lg. sea scallops

In saute pan heat enough water to cover fish and add 2 to 3 pinches of sweet basil or 4 to 5 leaves of fresh basil. When water come to a boil, add fillets, shrimp and sea scallops. Remove each as they are done and set in place. Refrigerate to chill.

RASPBERRY VINAIGRETTE:

Olive oil
1 c. red wine vinegar
1 lemon, grate rind off lemon & set aside (approx. 1 tbsp.)
Salt
Black pepper
1 jar raspberry preserves (seedless)
Fresh raspberries, if available

Mix well 1 cup red wine vinegar, juice of 1 lemon, add 1 tablespoon grated lemon rind, 6 tablespoons preserves, 1/2 teaspoon black pepper and one pinch salt. On two chilled plates pour enough olive oil to just coat the bottom of the plate. Arrange seafood on plate. Decorate with fresh raspberries, if available. Serve with salads or other cold vegetables. Great summer dish. Serves 2.