Scallops add a new dimension to this quickly made seafood salad. Use small bay scallops or cut up larger sea scallops.
* If desired, one 6-oz. pkg. frozen pea pods can be substituted for the fresh pea pods. Add to cooked scallops just before draining.
How ironic: The same greens that seem to stay so perky in the produce aisle under the automatic mister somehow turn slimy from too much moisture inside your refrigerator at home. Avoid sliminess by tucking a paper towel or two into a plastic bag with the greens (to absorb excess moisture) and seal tightly. While sturdy greens such as romaine, escarole and chicory may be fine refrigerated for nearly a week, boston lettuce spinach and other more delicate types are best used within a day or two of purchase.
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