Scallop Vegetable Salad

Ingredients

• 1% pounds scallops, fresh or frozen
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 quart boiling water
• 2 tablespoons salt
• 1 can (1 pound) cut green beans, drained
• 1 cup sliced celery
• 6 lettuce cups

Method

1. 1

   Thaw frozen scallops; rinse with cold water to remove any shell particles.

2. 2

   Place in boiling salted water.

3. 3

   Cover and return to the boiling point.

4. 4

   Reduce heat and simmer for 3 to 4 minutes, depending on size.

5. 5

   Drain and cool.

6. 6

   Slice scallops.

7. 7

   Combine all ingredients except lettuce.

8. 8

   Cover and let stand in refrigerator for at least one hour.

9. 9

   Drain.

10. 10

    Serve in lettuce cups.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 1. The excerpt below is the record exactly as published.

SCALLOP VEGETABLE SALAD 1% pounds scallops, fresh 1/4 cup chopped onion or frozen 1/4 cup chopped green pepper 1 quart boiling water 1 tablespoon chopped pimiento 2 tablespoons salt Marinade 1 can (1 pound) cut green beans, 6 lettuce cups drained 1 cup sliced celery

Cook this with the app: pantry check, scaling, and the assistant.