Scallop Salad Recipe
Ingredients
3 large potatoes, peeled and cut into balls
1 lb (500 g) large mushrooms, quartered
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) oil
1/4 tsp (1 ml) fennel seed
1 lb (500 g) scallops
1 tbsp (15 ml) chopped parsley
5 tbsp (45 ml) sour cream
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) chopped pimento
Juice 1 lemon
Salt and pepper
Directions
Place potato balls in saucepan, season with salt and pour in enough cold water to cover.
Bring to boil.
Continue cooking 5 minutes over medium heat.
Add mushrooms, 1 tbsp (15 ml) lemon juice, oil and fennel seed; continue cooking 2 minutes.
Drop in scallops and finish cooking 1 minute.
Drain well and transfer boiled ingredients to salad bowl; sprinkle with parsley.
Squeeze in juice of 1 lemon and season well.
Mix in sour cream, mustard and pimento; toss until all is evenly coated.
Bring to boil.
Continue cooking 5 minutes over medium heat.
Add mushrooms, 1 tbsp (15 ml) lemon juice, oil and fennel seed; continue cooking 2 minutes.
Drop in scallops and finish cooking 1 minute.
Drain well and transfer boiled ingredients to salad bowl; sprinkle with parsley.
Squeeze in juice of 1 lemon and season well.
Mix in sour cream, mustard and pimento; toss until all is evenly coated.
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