1 lb. scallops
1 c. French dressing
1/2 clove garlic, crushed

Cut the scallops in small pieces, about in fourths, unless they are tiny bay scallops which may be left whole. Simmer 4 to 5 minutes in a little salted water. Drain and place them while hot in a jar with the French dressing and garlic. Marinate and chill for several hours. Drain and serve with toothpicks as an unusual appetizer. 8 servings.