Fresh vegetable scallop salad

Yield: 4 Servings

Measure 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

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

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