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Dilled Scallop Salad

Diet.Chef's picture
Ingredients
  Scallops 1⁄2 Pound (Fresh Or Frozen)
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Tomato 1 Medium, seeded and chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Sliced green onion 2 Tablespoon
  Snipped dill weed/1 teaspoon dried dillweed 1 Tablespoon (Fresh)
  Dry white wine 2 Tablespoon
  Lemon juice/Lime juice 2 Tablespoon
  Cooking oil 2 Tablespoon
  Sugar 1 Teaspoon
  Pepper 1 Dash
  Lettuce 1
Directions

Thaw scallops, if frozen.
Cut large scallops in half.
Heat the 1 cup water and the 1/2 teaspoon salt to boiling; add scallops.
Reduce heat; simmer for 1 minute or till scallops are opaque.
Drain; cool.
In bowl combine cooled scallops, tomato, celery, onion, and dillweed.
For dressing, in screw-top jar combine wine, fruit juice, oil, sugar, the 1/2 teaspoon salt, and dash pepper.
Cover and shake well.
Pour over scallop mixture; toss to coat.
Chill.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood

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