Angela’s Summer Seafood Salad

Angela’s Summer Seafood Salad

Ingredients:
1/2 lb. scallops, halved
2 tbsp. olive oil
1 onion, chopped fine
2 cups long grain rice
3 cups chicken stock
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1 cup roasted red peppers, chopped fine
4 green onions, chopped fine

Directions:
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
1 1/2 cups green peas
Heat oil for 1 minute in saucepan. Add onion and saute for 2 minutes or until
slightly soft. Stir in shrimps, rice, add stock, salt and pepper. Bring to boil. Reduce
heat, simmer covered for 10 minutes. Stir in roasted red peppers, green onions and
peas. Cover, cook for 2 minutes. Remove from heat and let stand, covered, for 5
minutes.
Dressing