Scallop, Fennel and Mint Salad

Ingredients

• 3 cups (750 mL) cooked medium scallops
• 1 small fennel bulb, sliced thinly
• 1 medium red onion, sliced thinly
• 1/2 cup (125 mL) chopped fresh parsley
• 1/4 cup (50 mL) fresh mint leaves
• 2 heads of Boston lettuce
• 3 tbsp (45 mL) white wine vinegar
• 2 tbsp (30 mL) olive oil
• 1/2 tsp (2 mL) dried basil
• 1/2 tsp (2 mL) dried thyme
• 1/2 tsp (2 mL) black pepper