McCormick's hot seafood salad from Dungeness Crabs and Blackberry Cobblers: The Northwest Heritage Cookbook (page 204) by Janie Hibler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bacon drippings for corn oil, sea scallops for bay scallops, and yellow onions for white onions. See recipe for greens suggestions.

  • anya_sf on August 17, 2022

    I basically doubled the recipe to serve 3 as a dinner main with bread. I didn't have scallops, just used bay shrimp, a full pound. The shrimp had been frozen and gave off a lot of liquid in the skillet, which ended up as the salad dressing, although there was too much. I seasoned to taste rather than use the stated amounts of salt and white pepper, which seemed high. Overall this was fine, not as good as I'd hoped, and the bacon overpowered the shrimp. The salad benefitted from a lot of lemon juice. Probably better made in smaller amounts as a lunch dish or starter.

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