Cape cod scallop salad
4 servings
Ingredients
| Quantity | 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 | Head lettuce | |
Directions
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