Scallops For Punky

Course : Seafoods
Serves: 6
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1 1/2 pounds scallops -- fresh or frozen
1 1/3 cups water
3 teaspoons lemon juice
1 1/2 teaspoons salt
3 pieces peppercorns
3 slices onion
1/2 cup tarragon vinegar
1/3 cup salad oil
1/3 cup sugar
1 cup garlic -- sliced
6 pieces salad greens
3/4 cup radishes -- sliced
3 large eggs sliced - hard cooked
1 pint cherry tomatoes -- cut in 1/2
1/4 pound cheese -- cheddar cheese - c

Preparation / Directions:

Try this refreshing scallop salad from Fla. Dept of Natural Resources. Thaw scallops; rinse; drain well. combine water, juice, 1/2 tsp salt, peppercorns and onion in saucepan, bring to boil. Simmer 5 minutes. Add scallops, cover and simmer gently 10 minutes until tender. drain. Combine vinegar, oil sugar remaining salt and garlic; stir until sugar is dissolved. Pour over scallops. Chill several hours. Add celery, mix and drain; saving marinade Arrange greens in salad bowl. pile scallops and celery in center, and arrange remaining foods in groups around scallops on greens. Serve with reserved marinade. or other favorite French or oil and vinegar dressing. This is easier to make than it looks, and well worth it. I serve it in a large shell salad bowl.

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