Germaine's Scallop Salad
Published December 20, 1986
- Total Time
- 15 minutes, plus overnight marinated refrigeration
- Rating
- Comments
- Read comments
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Ingredients
3 pounds scallops
1 ½ cups lemon juice
White pepper to taste
6 cups shredded iceberg lettuce
30 blanched snow peas, cut in half
¾ cup vegetable oil
6 tablespoons white vinegar
2 cloves garlic
1 large white onion, cut up
1 ½ teaspoon sugar
4 ½ teaspoons Dijon mustard
⅓ cup chopped fresh dill
Dill sprigs for garnish
5 tablespoons pine nuts
Nutritional analysis per serving (12 servings)
11 grams carbs; 27 milligrams cholesterol; 258 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 17 grams fat; 2 grams fiber; 470 milligrams sodium; 15 grams protein; 3 grams sugar
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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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.
Private Notes
Comments
This recipe appears twice in the NYT app with 2 different scallop amounts. The original recipe was published many years ago in the Washington Post in the early 1990’s when Germaine had her restaurant up the hill from Georgetown in DC. I have made that recipe many times and it’s delicious. The original recipe is for 2 lbs scallops & 2/3 cup fresh lemon juice. In essence, this is ceviche and yes, marinate at least 2 hours. I would say, up to 4 hours, but I would not recommend overnight as it may render the scallops too tough.