INGREDIENTS

INSTRUCTIONS

Place the scallops in a small saucepan with water or fish stock to
cover. Bring to a boil over high heat, cover the pan, then remove  from
heat, allowing the scallops to sit undisturbed in the covered  pan for
2 minutes. Remove the scallops with a slotted spoon and place  in a
mixing bowl to chill. Soak the asparagus in cold water for 20  minutes,
change the water frequently and rubbing the stalks gently  with your
fingers to remove any grit clinging to the tips. Trim the  tough ends
from the asparagus and peel as necessary. Roll-cut the  asparagus by
holding your knife at an angle and slicing off tip.  Holding your knife
in the same position, turn the asparagus stalks a  quarter turn in
between slices. Your slices will be more attractive  if cut in this
manner. Have a bowl of ice water handy. Place the  asparagus in a
vegetable steamer and place in a large pot with water  at the bottom.
Bring to a boil and steam the asparagus, covered, for  5 minutes or
until the asparagus is cooked but still slightly  crunchy. Remove the
steamer from the pot and plunge the asparagus  into the ice water to
stop the cooking action and set the color.  Drain and add the asparagus
to the mixing bowl with the scallops  along with the red onion.
Refrigerate, covered with plastic wrap,  until chilled, at least 1
hour. In a jar with a tight-fitting lid,  combine the remaining
ingredients. Shake well to emulsify. Ten  minutes before serving, the
dressing with the salad to allow the  flavors to blend.  ADVANCE: The
salad can be made up to a day in advance and kept  refrigerated,
tightly covered with plastic wrap. Do not dress the  salad until just
before serving, or the asparagus will lose color .  TOTAL TIME 2 hrs
includes chilling. 20 minutes work. PER SERVING: 200  cals, 31 mg
cholesterol, 11 g fat (50% cff) 210 mg sodium.  SOURCE: The Gourmet
Gazelle Cookbook by Ellen Brown (1991) Bantam  Books  >Edited by Pat
Hanneman (Kitpath) 98-Mar McPer Serving: 134 cals, 5.3  g fat (34% cff)
Notes: Succulent scallops and crunchy asparagus create a delicious
salad dressed with a very light citrus dressing  Recipe by: GOURMET
GAZELLE, by Ellen Brown  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 330.7mg
Potassium: 256.2mg
Carbohydrates: 7.1g
Fiber: 1.6g
Sugar: 2.1g
Protein: 2.4g