Crispy Scallop Salad Bowl

• 1 1/2 lb. scallops
• 1 1/2 c. water
• 3 Tbsp. lemon juice
• 1 1/2 tsp. salt
• 3/4 c. sliced radishes
• 3 peppercorns
• 3 onions, sliced
• 1/2 c. tarragon vinegar
• 1 1/2 c. diagonally sliced celery
• 6 servings salad greens
• 3 hard-cooked eggs, sliced
• 1 pt. cherry tomatoes, cut into halves or 2 medium tomatoes, cut into wedges
• 1/3 c. salad oil
• 1/3 c. sugar
• 1 garlic clove, sliced
• 1/4 lb. Cheddar cheese, cut into strips

1. Rinse scallops with cold water.
2. Drain well.
3. Combine 1 1/2 cups water, lemon juice, salt, peppercorn and onion in saucepan; bring to a boil.
4. Add scallops, reduce heat and simmer 3 to 5 minutes or until tender.
5. Drain.
6. Combine vinegar, oil, sugar, garlic and remaining 1 teaspoon salt, stir until sugar dissolves. Pour over scallops, cover and chill several hours.
7. Add celery to scallops, mix.
8. Drain but save marinade.
9. Arrange greens in large salad bowl.
10. Pile scallops and celery in center of bowl, arrange remaining food in groups around scallops on crisp salad greens. Serve with reserved marinade or favorite dressing.

scallops, water, lemon juice, salt, radishes, peppercorns, onions, tarragon vinegar, celery, salad greens, eggs, cherry tomatoes, salad oil, sugar, garlic, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050554 (may not work)