1 1/2 lb. fresh scallops
1 1/2 c. water
3 tbsp. lemon juice
1 1/2 tsp. salt
3 peppercorns
3 slices onion
1/2 c. tarragon vinegar
1/3 c. salad oil
1/4 lb. Cheddar cheese, cut in thin strips
1/3 c. sugar
1 clove garlic, sliced
1 1/2 c. diagonally sliced celery
6 servings salad greens
3/4 c. sliced radishes
3 hard-cooked eggs, sliced
1 pt. cherry tomatoes, cut in half or 2 tomatoes, cut in wedges

Rinse scallops with cold water, and drain well. Combine water, lemon juice, 1/2 teaspoon salt, peppercorns and onion in saucepan; bring to boil and simmer 5 minutes. Add scallops, cover and simmer 5 to 10 minutes or until scallops are tender. Drain scallops.

Combine vinegar, oil, sugar, remaining 1 teaspoon salt and garlic; stir until sugar is dissolved. Pour over scallops, cover and chill several hours. Add celery; mix and drain, reserving marinade. Arrange salad greens in bowl.

Pile scallops and celery in center of bowl and arrange remaining food groups around scallops on salad greens. Serve with reserved marinade or, if preferred, your favorite French or oil-and-vinegar dressing.