Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Scallop and Tomato Salad
  Crab and Tomato Salad Salmon à la Martin, Ravigôte Mayonnaise  
CONTENTS · BIBLIOGRAPHIC RECORD

Scallop and Tomato Salad

Clean one pint scallops, parboil, and drain. Add juice of one lemon, cover, and let stand one hour. Drain, dry between towels, sprinkle with salt and pepper, dip in flour, egg, and stale bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with dressing, and serve garnished with sliced tomatoes and watercress.

Dressing. Mix one teaspoon finely chopped shallot, three-fourths teaspoon salt, one-eighth teaspoon paprika, two tablespoons lemon juice, and four tablespoons olive oil.


CONTENTS · BIBLIOGRAPHIC RECORD
  Crab and Tomato Salad Salmon à la Martin, Ravigôte Mayonnaise  
 
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