6 oz. bay scallops
Bay leaf, pepper
1/2 c. dry wine
1/2 c. water

Bring to boil, let stand 5 minutes. Drain. Reserve 2 tablespoons juice and refrigerate. Arrange red tip lettuce leaves on salad plate. Alternate mandarin oranges and slices of avocado. Top with red onion thin slices and scallops.

Dressing: Use 1 tablespoons reserved juice. Whisk in 1 tablespoons wine vinegar, 3 tablespoons oil, tarragon, pepper and 1/2 teaspoon poppy seed. Top salad with sugared pecans or almonds or toasted sesame seeds.