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Nova Scotia scallops from Digby, the headquarters of one of the world's largest fleets of scallop ships, are traditionally served deep-fried or in this flavorful salad, which is an excellent entree for a summer luncheon or supper.
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What You Need:
(To Serve: 4)
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1 pound fresh or frozen sea scallops, cooked and chopped
¼ cup minced onions
½ cup sliced radishes
¾ cup diced, peeled, seeded cucumbers
¾ cup diced celery
3 tablespoons chopped fresh parsley
½ cup salad dressing or mayonnaise
Salt, pepper to taste
4 large lettuce leaves, washed and dried
1 large tomato, peeled and cut into wedges
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Translate this recipe:
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| How To Cook: |
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1. Chill chopped scallops before making salad.
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2. Combine with remaining ingredients, except lettuce leaves and tomatoes.
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3. Make cups with lettuce leaves and spoon scallop mixture into centers of them.
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4. Garnish with tomato wedges.
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