Scallop Salad

Ingredients

• 1 pound Scallops
• 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
• 1 quart Cold water (Quantity estimated (not specified in original recipe))
• 1/2 cup Celery, white stalks (Quantity estimated (not specified in original recipe))
• 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 2 tablespoons Capers (Quantity estimated (not specified in original recipe))
• 2 large Eggs, cooked and chopped (Quantity estimated (not specified in original recipe))
• 1/4 cup Beets, boiled and sliced (Quantity estimated (not specified in original recipe))
• 1/4 cup Celery leaves, green (Quantity estimated (not specified in original recipe))

Instructions

1. 1Soak the scallops in salted water (a tablespoonful of salt to a quart of water) for 1 hour. Rinse in cold water. Cover with boiling water and let simmer for 5-6 minutes. Rinse again in cold water and drain.
2. 2Cut white stalks of celery into small pieces. Mix the celery and scallops—half as much celery as scallops—with mayonnaise or boiled dressing, and shape in a mound. Mask the mound with a thin coating of mayonnaise.
3. 3With large-sized capers outline a design on each of the four sides of the mound, fill these with whites of eggs, cooked and chopped fine. Ornament with figures cut from slices of boiled beets. Fill in the spaces around the designs with capers, and garnish with green celery leaves and white stalks of celery, fringed.