Marinated Swimming Scallops

For use as an appetizer, figure you will need an average of five scallops per person; this allows for those who do not eat shellfish as well as those who love to indulge themselves.

There are an average of 20 scallops to the pound.

Ingredients:

4 pounds of fresh or IQF swimming scallops
1/2 gallon of cider vinegar
2 1/2 cups sugar (rule is 3 to 1 on the cider-sugar mix)
1/2 sliced red onion
1/2 cup chopped scallions
2 tbsp of pimentos
2 tbsp chopped garlic

Directions:

Steam 4 pounds of swimming scallops. Do not thaw frozen scallops. Steam for 3-4 minutes, or until scallops open. Do not over cook. Remove scallops from broth and set in a large bowl in the refrigerator to cool, you may leave the scallops in the shells.

Prepare the marinade by mixing the sugar with the cider until dissolved. Stir in the red onions, scallions, pimentos, and garlic to the marinade.

Leave the scallops in their shell in the bowl and pour the marinade over the top only after scallops have cooled completely. Drain marinade from bowl and pour over scallops several times until all scallops are soaked. Cover bowl and keep cool until scallops are to be used.

Swimming Scallops should sit in marinade at least an hour before serving and may be kept in marinade up to a week. Pour marinade over scallops right before serving. Serve by themselves or add to a salad for a great treat.