Germaine's Scallop Salad

Name: Germaine's Scallop Salad
Total time: 2 h 15 min
Yield: Twelve servings
Ingredients: 2 1/2 pounds bay scallops, cleaned and rinsed; 1 1/2 cups lemon juice; Freshly ground white pepper to taste; 1/2 cup vegetable oil; 6 tablespoons distilled white vinegar; 2 cloves garlic, chopped; 1 large white onion, chopped; 1 1/2 teaspoons sugar; 4 1/2 teaspoons Dijon mustard; 1/2 cup chopped fresh dill; 6 cups shredded iceberg lettuce; 30 snow peas, blanched and halved; 5 tablespoons pine nuts

By Marian Burros

Updated March 10, 2023

Total Time: 15 minutes, plus 2 hours marination
Rating: (0)
Comments: Read comments

Featured in: FOOD; Survival Courses: How to plan a sit-down wedding dinner for 65.

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
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.