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Fresh Vegetable Scallop Salad


Course : Cajun
Serves: 4
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Ingredients:


1 pound bay scallops

1/2 cup freshly squeezed lime juice

2 tablespoons scallions sliced

1 tablespoon coriander leaves -- chopped

1 tablespoon olive oil

1 clove garlic -- halved

1/4 teaspoon salt

1 dash Tabasco sauce

1 small bibb lettuce

1 medium red bell pepper

1 medium tomato -- seeded/strips

1 small cucumber -- pared/sliced

1 bunch fresh coriander sprigs -- (opt)
 

Preparation / Directions:


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.

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