Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Fresh sea scallops |
2 tablespoons | Butter, melted |
2 tablespoons | Italian salad dressing |
1 tablespoon | Chopped parsley |
½ teaspoon | Grated lemon rind |
1 cup | Chopped celery |
½ cup | Sliced radishes |
¼ cup | Thinly sliced cucumber |
¼ cup | Mayonnaise |
1 \N | Head lettuce |
Wash fresh scallops under running cold water. Cut each in thin slices. Coat slices well with melted butter in a large grying pan; cover; cook slowly 5 minutes. Lift out with slotted spoon and place in a medium-size bowl; toss with Italian dressing, parsley and lemon rind; cover. Chill several hours to season and blend flavors. Stir in celery, radishes, cucumber and mayonnaise. Make nests of lettuce in 4 individual salad bowls. Spoon scallop salad into centers; garnish each with a "flower" of sliced cucumber, radish and ripe olive (opt). From Family Circle Magazine, Aug '63.
Submitted By TERRI WOLTMON On 04-22-95