Fresh vegetable scallop salad
- Cuisine: Southern Creole and Cajun
- Yield:
Fresh vegetable scallop salad ingredients
- 1 lb Bay scallops
- 1⁄2 c Freshly squeezed lime juice
- 2 T Sliced scallions
- 1 T Coriander leaves, chopped
- 1 T olive oil
- 1 Small clove garlic, halved
- 1⁄4 t Salt
- 1 ds Tabasco sauce
- 1 Small head Bibb lettuce
- 1 medium red bell pepper
- 1 Medium tomato, seeded/strips
- 1 Small cucumber, pared/sliced
- Fresh coriander sprigs(opt)
Cooking Fresh vegetable scallop salad
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.
4. § note: this salad can be made with any cooked seafood: shrimp, crayfish, crabmeat or lobster.
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