Scallop Salad
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.
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.
Yield:
Serves 6Ingredients
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.
