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Ingredients
- 1/2 pound fresh or possibly frzn scallops
- 1 c. water
- 1/2 teaspoon salt
- 1 med. tomato, seeded and minced
- 1/2 c. minced celery
- 2 T sliced green onion
- 1 T snipped fresh dill weed or possibly 1 teaspoon dry dill weed
- 2 T dry white wine
- 2 T lemon or possibly lime juice
- 2 T veg. oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Dash pepper
- Lettuce
Directions
- Thaw scallops, if frzn. Cut large scallops in half. Heat the 1 cup water and the 1/2 tsp salt to boiling; add in scallops. Reduce heat; simmer for 1 minute or possibly fill scallops are opaque. Drain; cool. In bowl put together cooled scallops, tomato, celery, onion and dill weed.For dressing. In screw top jar put together wine, fruit juice, oil, sugar, the 1/2 tsp salt and dash pepper. Cover and shake well. Pour over scallop mix; toss to coat. Refrigerate. To serve, drain the scallop vegetable mix and spoon onto a lettuce lined plate. Makes 2 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 726g | |
| Calories 345 | |
| Calories from Fat 99 | 29% |
| Total Fat 11.2g | 14% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 75mg | 25% |
| Sodium 2760mg | 115% |
| Potassium 1269mg | 36% |
| Total Carbs 17.88g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 8.58g | 6% |
| Protein 40.4g | 65% |
