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Serves 4

INGREDIENTS:

16 precooked scallops
1 tbsp. cilantro soaked in olive oil
1 tsp. salt
1 tsp. black pepper
2 cups peas
1 cup corn
4 carrots, cut into sticks
4 celery sticks, cut into smaller sticks
2 cups precooked Basmati rice
1/2 cup ranch peppercorn dressing
1 bag salad greens

METHOD:

Arrange salad greens around edges of a platter. Toss scallops in cilantro oil. Remove excess. Arrange fish on top of the lettuce, all the way around the platter.

Mix peas, corn, salt, and pepper together. Put vegetables in one third of the remaining platter space. Arrange carrot and celery sticks in second third of platter space.

Combine rice and ranch dressing. Mix well. Spoon into last third of the platter. Serve chilled as a light evening meal for the family with lots of crusty bread.