A colourful and appetizing dish, Scallop Salad makes a delightful meal to serve at an informal dinner party. Serve with garlic bread and a well-chilled Graves.
16 scallops, poached, drained and halved
12 mussels, scrubbed, steamed and removed from their shells
6 oz. prawns or shrimps, shelled
1 small head of fennel, trimmed and thinly sliced
2 medium-sized green peppers, white pith removed, seeded and sliced
8 oz. green beans, cooked, drained and cut INTO 1-inch lengths
6 medium-sized tomatoes, quartered
12 small new potatoes, boiled, drained and peeled
6 spring onions , trimmed and cut INTO 1-inch lengths
1 medium-sized cucumber, diced
12 stoned black olives
2 garlic cloves, crushed
1 teaspoon prepared French mustard
2 teaspoons sugar
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried basil
6 fl. oz. olive oil
2 fl. oz. white wine vinegar
First prepare the dressing. In a medium-sized bowl, combine the garlic, French mustard, sugar, salt, pepper and basil.
Gradually beat in the olive oil and vinegar until the mixture is thoroughly combined. Set aside.
In a large salad bowl, combine the scallops, mussels, prawns or shrimps, fennel, peppers, beans, tomatoes, potatoes, spring onions , cucumber and black olives. Pour the dressing over the salad and, using two large spoons, toss the salad until the ingredients are coated with the dressing. Serve immediately.