Scallops for Punky

• 1 1/2 pounds scallops
• 113 cups water
• 3 teaspoons lemon juice
• 1 1/2 teaspoons salt
• 3 each peppercorns
• 3 each onions slices
• 1/2 cup tarragon vinegar
• 13 cup vegetable oil
• 13 cup sugar
• 1 cup garlic sliced
• 6 each mixed salad greens
• 3/4 cup radishes sliced
• 3 each eggs hard-cooked, sliced
• 1 pint cherry tomatoes cut into 1/2 inch pieces
• 1/4 pound cheddar cheese cubed

1. Thaw scallops; rinse; drain well, combine water, juice, 1/2 teaspoon salt, peppercorns and onion in saucepan, bring to boil.
2. Simmer 5 mins.
3. Add scallops, cover and simmer gently 10 minutes until tender.
4. drain.
5. Combine vinegar, oil sugar remaining salt and garlic; stir until sugar is disolved.
6. Pour over scallops.
7. 'Chill several hours.
8. Add celery, mix and drain; saving marinade Arrange greens in salad bowl.
9. Pile scallops and celery in center, and arrange remaining foods in groups aroundscallops on greens.
10. Serve with reserved marinade.

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

Taken from recipeland.com/recipe/v/scallops-for-punky-39093 (may not work)