Pennine and Scallops Salad Recipe
Ingredients
| 1 pound of bay scallops | ||
| Dry white wine | 2 Cup (16 tbs) | |
| Al dente | 2 Cup (16 tbs), cooked, drained | |
| 1 tender celery rib, scraped, diced | ||
| 2 tablespoons of minced white onion | ||
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Dill weed | 1/4 Teaspoon | |
| Horseradish | 1 Tablespoon | |
| Chili Sauce | 1/4 Cup (16 tbs) | |
| Sour cream | 1/2 Pint | |
| Crisp bibb or Boston lettuce leaves | ||
| Dill | 2 Tablespoon, chopped | |
Directions
In a saucepan, over medium heat, simmer the scallops in the wine, for 10 minutes, or until firm but still tender.
Do not overcook.
Drain and cool.
In a bowl combine the pasta, scallops, celery, and onion.
Blend well.
Chill.
In another bowl, thoroughly mix the salt, mustard, dill weed, horseradish, chili sauce, and sour cream.
Gently mix this into the pasta mixture, tossing to blend.
Taste for seasoning.
Serve spooned on the lettuce leaves.
Garnish with fresh dill.
Do not overcook.
Drain and cool.
In a bowl combine the pasta, scallops, celery, and onion.
Blend well.
Chill.
In another bowl, thoroughly mix the salt, mustard, dill weed, horseradish, chili sauce, and sour cream.
Gently mix this into the pasta mixture, tossing to blend.
Taste for seasoning.
Serve spooned on the lettuce leaves.
Garnish with fresh dill.
Chef
