Germaine's Scallop Salad

Name: Germaine's Scallop Salad
Total time: 15 min
Yield: 12 servings
Cuisine: vietnamese
Ingredients: 3 pounds scallops; 1 1/2 cups lemon juice; White pepper to taste; 6 cups shredded iceberg lettuce; 30 blanched snow peas, cut in half; 3/4 cup vegetable oil; 6 tablespoons white vinegar; 2 cloves garlic; 1 large white onion, cut up; 1 1/2 teaspoon sugar; 4 1/2 teaspoons Dijon mustard; 1/3 cup chopped fresh dill; Dill sprigs for garnish; 5 tablespoons pine nuts

By Marian Burros

Total Time: 15 minutes, plus overnight marinated refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; New Year, New Fare

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

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

Preparation

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.