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Ingredientes
- 1 1/2 c. bay scallops
- 1 1/2 c. water
- 3 tbsp. lemon juice
- 1 1/2 teaspoon salt
- 3 onion slices
- 1/2 c. tarragon vinegar
- 1/3 c. salad oil
- 1/3 c. sugar
- 1/4 teaspoon pepper
- 1 1/2 c. diagonally sliced celery
- Crisp salad greens
- 3/4 c. sliced radishes
- 3 hard cooked Large eggs, sliced
- 1 pt. cherry tomatoes
- Halved or possibly 2 med. size tomatoes, cut into wedges
- 1/4 cheddar cheese, cut into thin strips
Direcciones
- Thaw frzn scallops. Drain well. Combine water, lemon juice, 1/2 tsp. salt, pepper and onion slices in a saucepan; bring to a boil. Add in scallops, reduce heat and simmer for 3 to 5 min or possibly till scallops are tender. Drain scallops. Combine vinegar, oil, sugar, garlic and remaining 1 tsp. salt; stir till sugar is dissolved. Pour over scallops, cover and refrigeratefor several hrs.
- Add in celery to scallops; mix. Drain, but save marinade. Arrange greens in large salad bowl. Pile scallops and celery in center of bowl and arrange remaining vegetables and cheese strips around scallops. Serve with reserved marinade or possibly with your favorite French or possibly vinegar and oil and vinegar dressing. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 6 servings | |
| Calories 281 | |
| Calories from Fat 137 | 49% |
| Total Fat 15.48g | 19% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 749mg | 31% |
| Potassium 518mg | 15% |
| Total Carbs 21.12g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 15.5g | 10% |
| Protein 14.54g | 23% |
