---------- Recipe via Meal-Master (tm) v8.05

      Title: Fresh Vegetable Scallop Salad
 Categories: Main dish, Shellfish, Salads
      Yield: 4 Servings

      1 lb Bay scallops, cleaned
    1/2 c  Freshly squeezed lime juice
      2 tb Sliced scallions
      1 tb Coriander leaves, chopped
      1 tb Olive oil
      1 sm Clove garlic,halved
    1/4 ts Salt
      1 ds Tabasco Sauce (or other hot
           -pepper sauce)
      1 sm Head Bibb lettuce
      1 md Red bell pepper
      1 md Tomato, seeded, diced
      1 sm Cucumber, pared, sliced
           Fresh coriander sprigs

  1. In medium bowl, combine uncooked scallops, lime juice, scallions,
  coriander, olive oil, garlic, salt and Tabasco. 2. Cover; refrigerate
  mixture for at least 5 hours, or overnight, stirring occasionally. 3. Line
  a serving plate with lettuce leaves; spoon vegetables and scallop mixture
  on lettuce, garnishing with fresh coriander if desired, and serve.

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