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Crisp endive leaves provide the perfect vehicle for smoked scallop salad in this tasty hors d'oeuvre.

Martha Stewart Living, December/January 1998

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Servings:
6
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Ingredients

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Directions

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  • Fill a small saucepan with water. Add beets, and bring to a boil. Reduce heat; simmer until fork tender, about 45 minutes. Remove pan from heat. Drain, peel and set beets aside to cool. Chop beets into 1/4-inch dice.

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  • Combine beets, scallops, and parsley in a small bowl. Add lemon juice, olive oil, salt and pepper. Toss to combine. Serve scallops on individual endive leaves.

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