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Scallop Salad Recipe
|Potatoes||3 Large, peeled and cut into balls|
|Large mushrooms||1 Pound, quartered (500 Gram)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Oil||15 Milliliter (1 Tablespoon)|
|Fennel seed||1⁄4 Teaspoon (1 Milliliter)|
|Scallops||1 Pound (500 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Sour cream||45 Milliliter (5 Tablespoon)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Chopped pimento||15 Milliliter (1 Tablespoon)|
|Lemon||1 , juiced|
Serving size: Complete recipe
Calories 1463 Calories from Fat 281
% Daily Value*
Total Fat 32 g49.1%
Saturated Fat 8.1 g40.4%
Trans Fat 0 g
Cholesterol 173.1 mg
Sodium 1252.9 mg52.2%
Total Carbohydrates 204 g67.9%
Dietary Fiber 28.9 g115.6%
Sugars 17 g
Protein 112 g223.9%
Vitamin A 43.8% Vitamin C 474.6%
Calcium 35.3% Iron 69.4%
*Based on a 2000 Calorie diet
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.