---------- 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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