Scallop Salad Recipe
Ingredients
| 3 large potatoes, peeled and cut into balls | ||
| Mushrooms | 1 Pound, quartered | |
| Lemon juice | 1 Tablespoon | |
| Oil | 1 Tablespoon | |
| Fennel seed | 1/4 Teaspoon | |
| Scallops | 1 Pound | |
| Parsley | 1 Tablespoon, chopped | |
| Sour cream | 5 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Pimento | 1 Tablespoon, chopped | |
| Juice 1 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
