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Marinated Scallop Salad

Ingredients
  Potatoes 4 Medium
  Scallops 1 Pound
  Water 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  Bay leaf 1
  Canned cut green beans 16 Ounce
  Italian salad dressing 1⁄4 Cup (4 tbs)
  Sliced celery 1 Cup (16 tbs)
  Chopped green onion 2 Tablespoon
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Dairy sour cream 1⁄4 Cup (4 tbs)
  Prepared horseradish 1 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Lettuce 1⁄2 Cup (8 tbs)
Directions

Boil potatoes in salted water till tender.
Thaw frozen scallops; cut large scallops in half.
In saucepan bring water, lemon juice, salt, and bay leaf to a boil; add scallops and return to boiling.
Simmer 1 minute.
Drain scallops; remove and discard the bay leaf.
Remove jackets from warm potatoes and slice about 1/4 inch thick (about 4 cups).
While potatoes are still warm, combine them with scallops and green beans; toss with Italian salad dressing to coat.
Chill in refrigerator at least 2 hours.
Add celery and onion to scallop mixture.
Blend together the mayonnaise or salad dressing, sour cream, horseradish, and dillweed.
Toss the dressing mixture with scallop mixture.
Serve salad in lettuce-lined bowl.
Garnish with tomato, hard-cooked egg, or lemon wedges, if desired

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party

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