Potato and Scallop Salad

2 cup boiled potatoes, sliced
1 cup cooked scallops, sliced
1 cup coarsely grated cheese
1 cup chopped green onions and tops
1 cup sliced celery
1 tbsp. ea. chopped parsley and chopped chives or onions
Salt and pepper, to taste

Use the small red waxy potatoes because they hold their shape when sliced. Marinate them in heated French dressing while they are still warm. Mix with the other ingredients. Spoon into the center of the tomato resting on a lettuce leaf. Serve while still warm.

Makes six servings

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Cajun Country -- New Iberia, Louisiana