Scallop Avocado Salad
|Fresh scallops||1 Pound|
|Tomato||1 , chopped|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|White wine vinegar||3 Tablespoon|
|Chopped fresh basil leaves/4 teaspoon dried whole basil||1⁄4 Cup (4 tbs)|
|White pepper||1⁄8 Teaspoon|
|Chopped walnuts||1⁄4 Cup (4 tbs), lightly toasted|
Place scallops in boiling water to cover; reduce heat and simmer 4 minutes.
Combine scallops, tomato, and green onions in a bowl.
Combine oil, vinegar, basil, salt, and pepper in ajar.
Cover tightly, and shake vigorously.
Pour over scallop mixture.
Cover and chill at least 8 hours.
Peel and dice avocado just before serving.
Toss avocado and walnuts with scallop mixture, and spoon over lettuce leaves.