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Marinated Scallop Salad Recipe
|Water||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|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)|
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 mg
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
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