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.
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
Combine all ingredients and toss gently. Chill before serving.