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Scallop Salad

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Ingredients
  Fresh sea scallops 1⁄2 Pint, washed and drained
  Water 2 Tablespoon
  Lemon juice 1 Tablespoon (1 tablespoon plus 1/2 teaspoon)
  Mayonnaise 2 Tablespoon
  Tartar sauce 2 Tablespoon
  Tarragon vinegar 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1 Dash
  Sliced celery 1⁄2 Cup (8 tbs)
  Diced pimento 2 Tablespoon
  Salad greens 1 Cup (16 tbs)
  Green pepper strips 6 (or rings)
  Celery strips 6
Directions

Combine scallops, water and 1 tablespoon lemon juice in saucepan.
Bring to a boil; simmer, covered, for 2 to 5 minutes.
Drain; chill.
Cut scallops into quarters.
Blend mayonnaise, tartar sauce, vinegar, remaining 1/2 teaspoon lemon juice, salt and pepper.
Toss with scallops, sliced celery and pimento.
Chill until serving time.
Mound on salad greens.
Garnish with green pepper and celery strips as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Servings: 
3

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4.182145
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 233 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 34.4 mg11.5%

Sodium 377.1 mg15.7%

Total Carbohydrates 21 g6.9%

Dietary Fiber 7 g27.9%

Sugars 9.9 g

Protein 17 g33.9%

Vitamin A 36.8% Vitamin C 421.6%

Calcium 9.3% Iron 8.6%

*Based on a 2000 Calorie diet

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Scallop Salad Recipe