Scallop Salad with Fresh Vegetable

Seafood Scallop Salad and Cabbage

Scallop Salad

Ingredients:

  • 1 pound bay scallops
  • 1/2 cup freshly squeezed lime Juice
  • 2 tablespoons sliced scallions
  • 1 tablespoon chopped fresh Cilantro leaves
  • 1 tablespoon olive oil
  • 1 small clove garlic, cut in half
  • 1/4 teaspoon Tabasco sauce
  • 1 small head cabbage
  • 1 medium red bell pepper, cut into strips
  • 1 medium, tomato cut into wedges
  • 1 small cucumber sliced
  • 1 small cucumber liced
  • 1/4 teaspoon salt

Method:

1. In medium bowl, combine uncooked scallops, lime juice, 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 cabbage, garnishing with fresh coriander if desired.

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