Reviews (1) Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 08/14/2010 Delicious and light. Had this with guests while eating outside during the summer. I added julienned carrot and zucchini to bump up the color and veg also.
Back to White Wine-Poached Scallop and Herb Salad All Reviews for White Wine-Poached Scallop and Herb Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery White Wine-Poached Scallop and Herb Salad Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 1/2 cups dry white wine Coarse salt 1 bay leaf 1 to 2 celery stalks, cut into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup pale-green leaves, very coarsely chopped 1 small fennel bulb, halved lengthwise, core removed, cut crosswise in 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup fronds, very coarsely chopped 20 large sea scallops (about 1 pound), tough muscles removed 2 tablespoons fresh lemon juice, plus wedges for garnish 2 tablespoons extra-virgin olive oil, plus more for drizzling Freshly ground pepper 1/2 cup fresh flat-leaf parsley, very coarsely chopped 1/3 cup fresh chives, cut into 3/4-inch pieces
Cook’s Notes The scallops and vegetables can be poached and refrigerated up to one day ahead. Avoid using an oaky Chardonnay, which may add bitterness.
Gallery White Wine-Poached Scallop and Herb Salad
Recipe Summary Servings: 6
Gallery
White Wine-Poached Scallop and Herb Salad
White Wine-Poached Scallop and Herb Salad
White Wine-Poached Scallop and Herb Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 1/2 cups dry white wine Coarse salt 1 bay leaf 1 to 2 celery stalks, cut into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup pale-green leaves, very coarsely chopped 1 small fennel bulb, halved lengthwise, core removed, cut crosswise in 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup fronds, very coarsely chopped 20 large sea scallops (about 1 pound), tough muscles removed 2 tablespoons fresh lemon juice, plus wedges for garnish 2 tablespoons extra-virgin olive oil, plus more for drizzling Freshly ground pepper 1/2 cup fresh flat-leaf parsley, very coarsely chopped 1/3 cup fresh chives, cut into 3/4-inch pieces
Directions
Bring wine, a pinch of salt, bay leaf, celery, and fennel to a boil in a medium saucepan. Reduce to a simmer; cook until vegetables are just tender, about 8 minutes. Transfer vegetables to a medium bowl; discard bay leaf. Set aside. Add scallops to pan; simmer until just cooked through, about 3 minutes. Transfer scallops to bowl of vegetables; refrigerate until cold, about 30 minutes. Reserve 1/4 cup poaching liquid in a small bowl. Refrigerate until cold, about 20 minutes.
Stir lemon juice into poaching liquid. Add oil in a slow, steady stream, whisking until emulsified. Slice scallops in half horizontally; toss with dressing and vegetables. Season with salt and pepper. Toss herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates. Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from bowl. Garnish each salad with a lemon wedge.
Cook’s Notes The scallops and vegetables can be poached and refrigerated up to one day ahead. Avoid using an oaky Chardonnay, which may add bitterness.
Cook’s Notes
The scallops and vegetables can be poached and refrigerated up to one day ahead. Avoid using an oaky Chardonnay, which may add bitterness.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 08/14/2010 Delicious and light. Had this with guests while eating outside during the summer. I added julienned carrot and zucchini to bump up the color and veg also.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 08/14/2010 Delicious and light. Had this with guests while eating outside during the summer. I added julienned carrot and zucchini to bump up the color and veg also.Martha Stewart Member
Rating: Unrated 08/14/2010
Delicious and light. Had this with guests while eating outside during the summer. I added julienned carrot and zucchini to bump up the color and veg also.
Rating: Unrated
All Reviews for White Wine-Poached Scallop and Herb Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for White Wine-Poached Scallop and Herb Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
