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Marinated Scallop Salad

  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)

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: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2114 Calories from Fat 1058

% Daily Value*

Total Fat 118 g181.9%

Saturated Fat 17.6 g88.1%

Trans Fat 0 g

Cholesterol 258.2 mg86.1%

Sodium 4367.3 mg182%

Total Carbohydrates 172 g57.5%

Dietary Fiber 27 g108%

Sugars 23.9 g

Protein 97 g194.9%

Vitamin A 93% Vitamin C 316.7%

Calcium 37% Iron 51.7%

*Based on a 2000 Calorie diet

Marinated Scallop Salad Recipe