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Pennine And Scallops Salad

Fettuccine.Inn's picture
Ingredients
  Bay scallops 1 Pound
  Dry white wine 2 Cup (32 tbs)
  Pennine 2 Cup (32 tbs), cooked al dente, drained, and cooled (Small "Pens" Or "Feathers)
  Celery tender rib 1 , scraped, diced
  Minced white onion 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Dill weed 1⁄4 Teaspoon
  Horseradish 1 Tablespoon
  Chili sauce 1⁄4 Cup (4 tbs)
  Sour cream 1⁄2 Pint
  Crisp bibb leaves/Boston lettuce leaves 4
  Chopped dill 2 Tablespoon
Directions

In a saucepan, over medium heat, simmer the scallops in the wine, for 10 minutes, or until firm but still tender.
Do not overcook.
Drain and cool.
In a bowl combine the pasta, scallops, celery, and onion.
Blend well.
Chill.
In another bowl, thoroughly mix the salt, mustard, dill weed, horseradish, chili sauce, and sour cream.
Gently mix this into the pasta mixture, tossing to blend.
Taste for seasoning.
Serve spooned on the lettuce leaves.
Garnish with fresh dill.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Scallop
Preparation Time: 
5 Minutes

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