Marinated Scallop Salad
|Water||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|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