Scallop Mushroom Appetizer
|Bay scallops||1 Pound|
|Minced onion||2 Teaspoon|
|Freshly ground pepper||To Taste|
|Mushrooms||1 Pound, sliced|
|Minced fresh parsley/1/2 cup dried parsley flakes||1 Cup (16 tbs)|
|Italian salad dressing mix/French salad dressing mix||1 Ounce|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Butter lettuce leaves||4|
|Minced parsley||2 Tablespoon|
Combine scallops, onion, bay leaf, salt and pepper in medium saucepan; add water to cover .
Place over high heat and bring to boil; immediately turn off heat, cover pan and let stand until scallops have lost translucent look and are firm, about 5 minutes.
Transfer to medium bowl and add mushrooms and parsley .
Make dressing according to package directions, substituting olive oil for salad oil and lemonjuice for vinegar .
Pour over scallop-mushroom mixture, tossing gently.
Cover and refrigerate overnight.