Scallop-Vegetable Salad


1-1/2 lbs. scallops, fresh or frozen.
1 qt. boiling water.
2 Tbsp. salt.
1 can (1 lb.) cut green beans.
1 cup sliced celery.
1/4 cup chopped onion.
1/4 cup chopped green pepper.
6 lettuce cups.

1/2 cup cider vinegar.
1 Tbsp. sugar.
1/4 tsp. salt.
Dash pepper.
1/4 cup salad oil.

Combine vinegar, sugar, salt, and pepper. Add oil gradually blending thoroughly. Makes about 2/3 cup marinade.


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

Place in boiling salted water. Cover and return to the boiling point. Reduce heat and simmer for 3 to 4 minutes, depending on size. Drain and cool.

Slice scallops. Combine all ingredients except lettuce. Cover and chill for at least 1 hour. Drain.

Serve on lettuce cups.

Serves 6.

140 calories per serving.