You are here

Marinated Scallop And Vegetable Salad

Canadian.Recipes's picture
Ingredients
  Frozen scallops 14 Ounce (2 packages 7 ounce /198 grams each)
  Zucchini 1 Medium
  Carrot 1
  Water 2 Tablespoon
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Chopped chives 1⁄4 Cup (4 tbs)
  Bibb lettuce 1
  Cherry tomatoes 4
For marinade
  Vegetable oil 1 Cup (16 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Chopped fresh basil/1 teaspoon / 5 milliliter dried basil 1 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
Directions

MAKING
1. In a shallow dish spread scallops, cover with waxed paper and microwave at High for 5 minutes or until opaque, stirring once.
2. Let it stand for 5 minutes; drain and set aside.
3. Cut zucchini and carrot into julienne strips, place zucchini in the center of shallow dish and carrot around edge.
4. Sprinkle with water and cover with plastic wrap.
5. Microwave at High for 3 minutes until tender-crisp, rotating dish once.
6. Let stand, covered, for 2 minutes drain and set aside.
7. For making the Marinade in a bowl stir together oil, lemon juice, vinegar, basil, sugar, mustard, salt, pepper and garlic.
8. In a plastic bag, combine scallops, mushrooms and chives and in a separate bag place zucchini and carrots.
9. Into each of the bags pour 1/2 cup (125 milliliters) of the marinade and reserve the remaining marinade.
10. Press air out, secure with twist ties and refrigerate for at least 4 hours or overnight.
11. Draining the vegetables and scallop mixture, divide among 4 lettuce-lined plates.

SERVING
12. To serve garnish with tomatoes and pass reserved marinade separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Salad
Ingredient: 
Scallop
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.253845
Average: 4.3 (13 votes)