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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Dairy French Main dish, Party, Seafood 6 Servings

INGREDIENTS

1 1/2 lb Scallops, fresh or frozen
1 1/3 c Water
3 t Lemon juice
1 1/2 t Salt
3 Peppercorns
3 Sl Onion
1/2 c Tarragon vinegar
1/3 c Salad oil
1/3 c Sugar
1 c Garlic, sliced
6 Salad greens
3/4 c Radishes, sliced
3 Egg, sliced – hard cooked
1 pt Cherry tomatoes, cut in 1/2
1/4 lb Cheese, cheddar cheese – c

INSTRUCTIONS

Try this refreshing scallop salad from Fla. Dept of Natural  Resources.
Thaw scallops; rinse; drain well. combine water, juice,  1/2 tsp salt,
peppercorns and onion in saucepan, bring to boil.  Simmer 5 mins. Add
scallops, cover and simmer gently 10 mins till  tender. drain. Combine
vinegar, oil sugar remaining salt and garlic;  stir until sugar is
disolved. Pour over scallops. 'Chill several  hours. Add celery, mix
and drain; saving marinade Arrange greens in  salad bowl. pile scallops
and celery in center, and arrange remaining  foods in groups
aroundscallops on greens. Serve with reserved  marinade.  or other
favorite french or oil and vinegar dressing. This  is easier to make
than it looks, and well worth it. I serve it in a  large shell salad
bowl. Enjoy it Punky! FROM: TERRI IRWIN (KBMR93A)  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 631
Calories From Fat: 326
Total Fat: 37g
Cholesterol: 211mg
Sodium: 1477.9mg
Potassium: 625.3mg
Carbohydrates: 54.7g
Fiber: 1.9g
Sugar: 12.1g
Protein: 23.2g


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