Fresh Vegetable Scallop Salad

Recipe Ingredients

1 lb	454g / 16oz	Bay scallops
1/2 cup	118ml	Freshly squeezed lime juice
2 tablespoons	30ml	Sliced scallions
1 tablespoon	15ml	Coriander leaves - chopped
1 tablespoon	15ml	Olive oil
1		Garlic - halved
1/4 teaspoon	1.3ml	Salt
1		Tabasco sauce
1		Bibb lettuce
1		Red bell pepper (medium)
1		Tomato - seeded/strips (medium)
1		Cucumber - pared/sliced (small)
		Fresh coriander sprigs - (opt)

Recipe Instructions

1. In medium bowl, combine uncooked scallops, lime juice (6 limes), scallions, coriander, olive oil, garlic, salt and Tabasco.

2. Cover; let mixture stand 5 hours at room temperature or refrigerate overnight, stirring occasionally. 3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on lettuce, garnishing with fresh coriander if desired.

NOTE: This salad can be made with any cooked seafood: shrimp, crayfish, crabmeat or lobster.

Source:
from "Voila!" (Jr League of Lafayette, LA)

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