| | Directions | | Saut uncooked scallops in small amount of butter, drain and chill. Combine fish and vegetables. Combine dressing and add to seafood mixture. Chill until cold. Serves 8-12. |
|
|
| Ingredients | | - |  | 3/4 pound uncooked small scallops or 2 pkgs frozen pre-cooked breaded scallops, thawed |
| - | | 1 basket cherry or grape tomatoes |
| - | | 1 package frozen, precooked small shrimp, thawed and drained (10 ounce pkg) |
| - | | 1 can pitted small olives |
| - | | 1 can water chestnuts, drained and cut inch half |
| - | | 1/2 a head of medium cauliflower, cut into florets |
| - | | 2 cups any mayo |
| - | | 1/2 cup grated horseradish |
| - | | 1/2 teaspoon Salt |
| - | | 2 teaspoons dry mustard |
| - | | 2 teaspoons lemon juice |
| |
| |
