You are here

Dilled Scallop Salad

Diet.Chef's picture
  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

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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 642 Calories from Fat 297

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 74.9 mg25%

Sodium 1447.8 mg60.3%

Total Carbohydrates 40 g13.3%

Dietary Fiber 11.6 g46.4%

Sugars 14.3 g

Protein 47 g93.4%

Vitamin A 563.6% Vitamin C 212.1%

Calcium 47.6% Iron 65.8%

*Based on a 2000 Calorie diet

Dilled Scallop Salad Recipe