Scallop Salad Recipe
Ingredients
| Sea scallops | 1/2 Pint, drained | |
| Water | 2 Tablespoon | |
| 1 tbsp. plus 1/2 tsp. lemon juice | ||
| Mayonnaise | 2 Tablespoon | |
| Tartar sauce | 2 Tablespoon | |
| 1 tsp. tarragon vinegar | ||
| Salt | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| 2 tbsp. diced pimento Salad greens | ||
| Green pepper strips or rings Celery strips | ||
Directions
Combine scallops, water and 1 tablespoon lemon juice in saucepan.
Bring to a boil; simmer, covered, for 2 to 5 minutes.
Drain; chill.
Cut scallops into quarters.
Blend mayonnaise, tartar sauce, vinegar, remaining 1/2 teaspoon lemon juice, salt and pepper.
Toss with scallops, sliced celery and pimento.
Chill until serving time.
Mound on salad greens.
Garnish with green pepper and celery strips as desired.
Bring to a boil; simmer, covered, for 2 to 5 minutes.
Drain; chill.
Cut scallops into quarters.
Blend mayonnaise, tartar sauce, vinegar, remaining 1/2 teaspoon lemon juice, salt and pepper.
Toss with scallops, sliced celery and pimento.
Chill until serving time.
Mound on salad greens.
Garnish with green pepper and celery strips as desired.
Chef
