Germaine's Scallop Salad
- Total Time
- 15 minutes, plus 2 hours marination
- Rating
- Notes
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Ingredients
Yield:Twelve servings
- 2½pounds bay scallops, cleaned and rinsed
- 1½cups lemon juice
- Freshly ground white pepper to taste
- ½cup vegetable oil
- 6tablespoons distilled white vinegar
- 2cloves garlic, chopped
- 1large white onion, chopped
- 1½teaspoons sugar
- 4½teaspoons Dijon mustard
- ½cup chopped fresh dill
- 6cups shredded iceberg lettuce
- 30snow peas, blanched and halved
- 5tablespoons pine nuts
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
199 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 13 grams protein; 396 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the scallops, lemon juice and white pepper in a large glass bowl. Cover and marinate for 2 hours at room temperature, or overnight in the refrigerator.
- Step 2
In a blender or food processor, combine the oil, vinegar, garlic, onion, sugar, mustard and ⅓ cup of the dill. Puree until smooth. Refrigerate.
- Step 3
To serve, drain the scallops of their marinade and mix them with the dressing. Arrange the shredded lettuce on serving plates and spoon some scallops and dressing over it. Trim with snow peas and sprinkle with remaining dill and pine nuts.
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