Warm Scallop Salad

Marni Friedman
olive oil
1 onion, chopped
3 stalks celery, chopped
2 bell peppers, chopped
3 garlic cloves, sliced
freshly ground black pepper
1 lb bay scallops
lemon juice
1 large tomato, chopped
fresh herbs or parsley
Heat a small amount of oil in a saute pan. Cook onion until limp. Add the celery and cook briefly. Add the garlic, peppers, and black pepper. Cook until the vegetables are barely soft. Set aside.

Add more oil to the pan. Saute the scallops until just cooked through. Mix in the vegetables. Douse with lemon juice. Remove from heat. Add the herbs and tomatoes.

Serve over lettuce that has been dressed with lemon juice and olive oil.

From the Dinner Co-op