Marinated Scallop Salad Recipe
Ingredients
| Potatoes | 4 Medium | |
| Scallops | 1 Pound | |
| Water | 2 Cup (32 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Bay leaf | 1 | |
| Canned cut green beans | 16 Ounce | |
| Italian salad dressing | 1⁄4 Cup (4 tbs) | |
| Sliced celery | 1 Cup (16 tbs) | |
| Chopped green onion | 2 Tablespoon | |
| Mayonnaise/Salad dressing | 1⁄2 Cup (8 tbs) | |
| Dairy sour cream | 1⁄4 Cup (4 tbs) | |
| Prepared horseradish | 1 Teaspoon | |
| Dried dill weed | 1⁄4 Teaspoon | |
| Lettuce | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2114 Calories from Fat 1058
% Daily Value*
Total Fat 118 g181.9%
Saturated Fat 17.6 g88.1%
Trans Fat 0 g
Cholesterol 258.2 mg86.1%
Sodium 4367.3 mg182%
Total Carbohydrates 172 g57.5%
Dietary Fiber 27 g108%
Sugars 23.9 g
Protein 97 g194.9%
Vitamin A 93% Vitamin C 316.7%
Calcium 37% Iron 51.7%
*Based on a 2000 Calorie diet
Directions
Thaw frozen scallops; cut large scallops in half.
In saucepan bring water, lemon juice, salt, and bay leaf to a boil; add scallops and return to boiling.
Simmer 1 minute.
Drain scallops; remove and discard the bay leaf.
Remove jackets from warm potatoes and slice about 1/4 inch thick (about 4 cups).
While potatoes are still warm, combine them with scallops and green beans; toss with Italian salad dressing to coat.
Chill in refrigerator at least 2 hours.
Add celery and onion to scallop mixture.
Blend together the mayonnaise or salad dressing, sour cream, horseradish, and dillweed.
Toss the dressing mixture with scallop mixture.
Serve salad in lettuce-lined bowl.
Garnish with tomato, hard-cooked egg, or lemon wedges, if desired
Chef
