Fresh vegetable scallop salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bay scallops, cleaned |
| ½ | cup | Freshly squeezed lime juice |
| 2 | tablespoons | Sliced scallions |
| 1 | tablespoon | Coriander leaves, chopped |
| 1 | tablespoon | Olive oil |
| 1 | small | Clove garlic,halved |
| ¼ | teaspoon | Salt |
| 1 | dash | Tabasco Sauce (or other hot pepper sauce) |
| 1 | small | Head Bibb lettuce |
| 1 | medium | Red bell pepper |
| 1 | medium | Tomato, seeded, diced |
| 1 | small | Cucumber, pared, sliced |
| Fresh coriander sprigs | ||
Directions
1. In medium bowl, combine uncooked scallops, lime juice, scallions, coriander, olive oil, garlic, salt and Tabasco. 2. Cover; refrigerate mixture for at least 5 hours, or overnight, stirring occasionally. 3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on lettuce, garnishing with fresh coriander if desired, and serve.
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@...> on Sep 06, 1998