8 oz. scallops
4 oz. linguine, cooked
1 (11 oz.) mandarin orange sections, drained
2 tbsp. onion, chopped
1/4 c. white vinegar
2 tbsp. salad oil
1 tsp. orange peel, shredded
3/4 tsp. dry mustard
1 (6 oz.) pkg. frozen pea pods, thawed
1/4 c. slivered almonds

Put 1/2 large scallops in 2 quart dish. Combine scallops, 1/4 cup water and 1/8 teaspoon salt. Cover 100% power (high) 35 minutes until scallops are opaque, stirring once. Drain, cool, slice. Combine with linguine, oranges and onion. In a screw top container combine vinegar, oil, orange peel, mustard and pepper; shake well. Pour over scallops mixture; mix. Cover and refrigerate 3 hours or overnight. Just before serving, stir in pea pods; serve on lettuce with slivered almonds on top. Makes 4 servings.