Scallops For Punky

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Scallops - fresh or frozen
1 1/3 cups	315ml	Water
3 teaspoons	15ml	Lemon juice
1 1/2 teaspoons	7.5ml	Salt
3		Peppercorns
3		Onion
1/2 cup	118ml	Tarragon vinegar
1/3 cup	78ml	Salad oil
1/3 cup	65g / 2.3oz	Sugar
1 cup	237ml	Garlic - sliced
6		Salad greens
3/4 cup	177ml	Radishes - sliced
3		Egg - sliced - hard cooked
1		Cherry tomatoes - cut in 1/2
1/4 lb	113g / 4oz	Cheese - cheddar cheese - c

Recipe Instructions

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.

Source:
Margaret and G. Franco Romagnoli

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