Scallop Salad

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.

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