Scallop Appetizer

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.  8 servings.