Germaine's Scallop Salad

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 Information

  • Nutritional analysis per serving (12 servings)

    249 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 27 milligrams cholesterol; 471 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

12 servings

Preparation

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.
2. Make a bed of shredded lettuce on a serving platter and arrange snow peas around the edge.
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.
4. Drain the scallops and arrange on the lettuce. Spoon the dressing over the scallops.
5. Sprinkle with the dill and pine nuts.