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Yield: 6 servings.
2 pounds Florida calico scallops, cooked, drained
2 cups chopped Florida potatoes, skin on, boiled
1 cup low-fat salad dressing
3/4 cup shredded Parmesan cheese
1/2 cup chopped Florida celery
1/2 cup chopped Florida green bell pepper
1/2 cup chopped Florida yellow bell pepper
1/2 cup chopped, lightly roasted Florida pecans
1 tablespoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped, fresh dill
Combine all ingredients except dill.
Mix well and refrigerate overnight.
Add dill and mix again before serving.
Per serving: calories 333, calories from fat 144, total fat 16g, saturated fat 4g, cholesterol 63mg, total carbohydrate 15g, protein 33g.
Florida Bureau of Seafood and Aquaculture
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