- 4 fresh scallops [in shells]
- 2 tablespoons [30 mL] white wine
- 1 large celery stalk, minced
- 4 stuffed green olives, sliced
- 3/4 ounce [21 g] pine nuts
- 1 green onion, minced
- Salt and pepper
- 2 tablespoons [30 mL] mayonnaise
- 1 tablespoon [15 mL] French salad dressing
- 4 lettuce leaves
- 4 lemon segments
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- Open-up shells; delicately remove white meat and coral.
- Microwave scallops in white wine, covered, for 4 to 5 minutes, on 'MAXIMUM', until of a creamy color.
- Leave to rest for 5 minutes; drain and slice scallops.
- Into a salad bowl, mix together sliced scallops, minced celery, sliced olives, pine nuts and minced green onion.
- Salt and pepper, to taste.
- Into a small bowl, mix together mayonnaise and salad dressing; salt and pepper.
- Stir mayonnaise mixture into scallop mixture.
- Arrange a lettuce leaf onto 4 small individual plates.
- Evenly top with scallop salad; serve, decorated with lemon segments.
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