Germaine's Scallop Salad
- Total Time
- 15 minutes, plus overnight marinated refrigeration
- Rating
- Notes
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Ingredients
Yield:12 servings
- 3pounds scallops
- 1½cups lemon juice
- White pepper to taste
- 6cups shredded iceberg lettuce
- 30blanched snow peas, cut in half
- ¾cup vegetable oil
- 6tablespoons white vinegar
- 2cloves garlic
- 1large white onion, cut up
- 1½teaspoon sugar
- 4½teaspoons Dijon mustard
- ⅓cup chopped fresh dill
- Dill sprigs for garnish
- 5tablespoons pine nuts
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
253 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 15 grams protein; 470 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
Rinse the scallops in cold water and trim. Cut sea scallops in half; leave bay or calico scallops whole. Marinate the scallops in the lemon juice, seasoned with pepper, for two hours at room temperature or overnight in refrigerator.
- Step 2
Make a bed of shredded lettuce on a serving platter and arrange snow peas around the edge.
- Step 3
In a blender, place the oil, vinegar, garlic, cut-up onion, sugar, mustard and chopped dill and blend until the mixture is smooth. If using a food processor, mince the onion and garlic before adding the remaining dressing ingredients.
- Step 4
Drain the scallops and arrange on the lettuce. Spoon the dressing over the scallops.
- Step 5
Sprinkle with the dill and pine nuts.
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