Recipe - Scallop Salad (Mf)

3 cup Radicchio; cut into
chiffonade
One fourth cup Lemon vinaigrette
1 ds Mayonnaise or not; as you
wish
12 ounce Sea scallops; food removed,
cut or sliced up in half horizontally
Minced chives

Prepare the radicchio, vinaigrette (mixed with a touch mayonnaise or not,
as you wish) and chives finely chopped.

Right before serving, set scallops in a wide skillet; barely cover with
water and just bring to a simmer, cover and simmer one minute. Remove from
heat and pat dry.

Mix warm scallops and radicchio together and set on dinner plate. Drizzle
dressing over top and garnish with chives.

Yield: 2 servings

Busted for you by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6615 Posted to MCRecipe Digest
V1 #690 by 4paws@netrax.net (ShermeyerGail) on Jul 26, 1997