Preparation:
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. |
