Fresh Vegetable Scallop Salad

Course : Cajun
Serves: 4
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1 pound bay scallops
1/2 cup freshly squeezed lime juice
2 tablespoons scallions sliced
1 tablespoon coriander leaves -- chopped
1 tablespoon olive oil
1 clove garlic -- halved
1/4 teaspoon salt
1 dash Tabasco sauce
1 small bibb lettuce
1 medium red bell pepper
1 medium tomato -- seeded/strips
1 small cucumber -- pared/sliced
1 bunch fresh coriander sprigs -- (opt)

Preparation / Directions:

1. In medium bowl, combine uncooked scallops, lime juice (6 limes), scallions, coriander, olive oil, garlic, salt and Tabasco. 2. Cover; let mixture stand 5 hours at room temperature or refrigerate overnight, stirring occasionally. 3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on lettuce, garnishing with fresh coriander if desired. NOTE: This salad can be made with any cooked seafood: shrimp, crayfish, crabmeat or lobster.

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