1/2 lb. fresh or frozen scallops
1 c. water
1/2 tsp. salt
1 med. tomato, seeded and chopped
1/2 c. chopped celery
2 tbsp. sliced green onion
1 tbsp snipped fresh dill weed or 1 tsp. dried dill weed
2 tbsp. dry white wine
2 tbsp. lemon or lime juice
2 tbsp. cooking oil
1 tsp. sugar
1/2 tsp. salt
Dash pepper
Lettuce

Thaw scallops, if frozen. Cut large scallops in half. Heat the 1 cup water and the 1/2 teaspoon salt to boiling; add scallops. Reduce heat; simmer for 1 minute or fill scallops are opaque. Drain; cool. In bowl combine cooled scallops, tomato, celery, onion and dill weed.

For dressing. In screw top jar combine wine, fruit juice, oil, sugar, the 1/2 teaspoon salt and dash pepper. Cover and shake well. Pour over scallop mixture; toss to coat. Chill. To serve, drain the scallop vegetable mixture and spoon onto a lettuce lined plate. Makes 2 servings.