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| 1 1/2 x ca. 450 g | Scallops fresh or frozen |
| 1 1/3 Tasse | water |
| 3 Teelöffel | lemon juice |
| 1 1/2 Teelöffel | salt |
| 3 | peppercorns |
| 3 | Sl Onion |
| 1/2 Tasse | Tarragon vinegar |
| 1/3 Tasse | salad oil |
| 1/3 Tasse | sugar |
| 1 Tasse | Garlic sliced |
| 6 | Salad greens |
| 3/4 Tasse | Radishes sliced |
| 3 | Egg; sliced - hard cooked |
| 1 x ca. 1/2 Liter | Cherry tomatoes; cut in 1/2 |
| 1/4 x ca. 450 g | Cheese ; cheddar cheese - c |
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Try this refreshing scallop salad from Fla. Dept of Natural Resources. Thaw scallops; rinse; drain well. Combine water, juice, 1/2 tsp salt, peppercorns and onion in saucepan, bring to boil. Simmer 5 mins. Add scallops, cover and simmer gently 10 mins till tender.
drain. Combine vinegar, oil sugar remaining salt and garlic; stir until sugar is disolved. Pour over scallops. 'Chill several hours. Add celery, mix and drain; saving marinade Arrange greens in salad bowl.
pile scallops and celery in center, and arrange remaining foods in groups aroundscallops on greens.
Serve with reserved marinade. or other favorite french or oil and vinegar dressing. This is easier to make than it looks, and well worth it. I serve it in a large shell salad bowl. Enjoy it Punky!
Terri Irwin (KBMR93A)
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