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SCALLOP APPETIZERS
1 lb. scallops
1 c. French dressing
1/2 clove garlic, crushed
Cut the scallops in small pieces, about in fourths, unless they are tiny bay scallops which may be left whole. Simmer 4 to 5 minutes in a little salted water.
Drain and place them while hot in a jar with the French dressing and garlic. Marinate and chill for several hours.
Drain and serve with toothpicks as an unusual appetizer. Discard leftovers.
8 servings.
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