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Scallop Salad

by

Yield: Serves 6

Out of this world! The green of the peas and fresh herbs combined with the red pimiento make this a lovely dish for luncheon or a special summer supper. Sauté the scallops in butter until tender, then proceed as directed.

Ingredients:

  • 1 pound cooked scallops, cut into bite-size pieces (unless using small bay scallops)
  • 1 cup diced cooked potatoes
  • 1 cup cooked peas
  • 3 tablespoons lemon juice
  • 1 tablespoon minced onion
  • 1 tablespoon snipped chives
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon chopped pimiento
  • 1/2 cup mayonnaise, or more if desired
  • 1/2 to 1 teaspoon (sea) salt
  • Dash of freshly ground black pepper

Instructions:

Combine all ingredients and toss gently. Chill before serving.
Updated Wednesday, December 12th, 2007
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