Germaine's Scallop Salad
- Total Time
- 15 minutes, plus overnight marinated refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (12 servings)
258 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams 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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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.