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Scallop Salad

American.Kitchen's picture
  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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Side Dish

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