Dilled Scallop Salad Recipe
Ingredients
| Scallops | 1/2 pound, frozen | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1 medium tomato, seeded and chopped | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| 2 tablespoons sliced green onion | ||
| Teaspoon | 1 Tablespoon, snipped | |
| Dry white wine | 2 Tablespoon | |
| 2 tablespoons lemon or lime juice | ||
| Cooking oil | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Lettuce | ||
Directions
Thaw scallops, if frozen.
Cut large scallops in half.
Heat the 1 cup water and the 1/2 teaspoon salt to boiling; add scallops.
Reduce heat; simmer for 1 minute or till scallops are opaque.
Drain; cool.
In bowl combine cooled scallops, tomato, celery, onion, and dillweed.
For dressing, in screw-top jar combine wine, fruit juice, oil, sugar, the 1/2 teaspoon salt, and dash pepper.
Cover and shake well.
Pour over scallop mixture; toss to coat.
Chill.
Cut large scallops in half.
Heat the 1 cup water and the 1/2 teaspoon salt to boiling; add scallops.
Reduce heat; simmer for 1 minute or till scallops are opaque.
Drain; cool.
In bowl combine cooled scallops, tomato, celery, onion, and dillweed.
For dressing, in screw-top jar combine wine, fruit juice, oil, sugar, the 1/2 teaspoon salt, and dash pepper.
Cover and shake well.
Pour over scallop mixture; toss to coat.
Chill.
Chef
