1 1/2 c. bay scallops
1 1/2 c. water
3 tbsp. lemon juice
1 1/2 tsp. salt
3 onion slices
1/2 c. tarragon vinegar
1/3 c. salad oil
1/3 c. sugar
1/4 tsp. pepper
1 1/2 c. diagonally sliced celery
Crisp salad greens
3/4 c. sliced radishes
3 hard cooked eggs, sliced
1 pt. cherry tomatoes
Halved or 2 med. size tomatoes, cut into wedges
1/4 cheddar cheese, cut into thin strips

Thaw frozen scallops. Drain well. Combine water, lemon juice, 1/2 teaspoon salt, pepper and onion slices in a saucepan; bring to a boil. Add scallops, reduce heat and simmer for 3 to 5 minutes or until scallops are tender. Drain scallops. Combine vinegar, oil, sugar, garlic and remaining 1 teaspoon salt; stir until sugar is dissolved. Pour over scallops, cover and chill for several hours.

Add celery to scallops; mix. Drain, but save marinade. Arrange greens in large salad bowl. Pile scallops and celery in center of bowl and arrange remaining vegetables and cheese strips around scallops. Serve with reserved marinade or with your favorite French or vinegar and oil and vinegar dressing. Makes 6 servings.