Chilled Scallops with Tarragon Vinaigrette

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Servings: 4 servings Difficulty: Intermediate
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A refreshing chilled scallop salad with a sweet-tart tarragon vinaigrette
Scallops for Punky - (Kbmr93 A): recipe image
Scallops for Punky - (Kbmr93 A): recipe image
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Chilled Scallops with Tarragon Vinaigrette

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 1012

Description

This refreshing chilled scallop salad offers a delicate balance of sweet, tart, and savory flavors. The scallops are gently poached in a light aromatic broth, then dressed in a robust tarragon vinegar and garlic vinaigrette that penetrates the seafood beautifully. Served cold on a bed of crisp greens, this dish is both visually stunning and incredibly satisfying. It pairs perfectly with radishes, hard-boiled eggs, and cherry tomatoes, creating a colorful and textured presentation.

Directions

  1. If using frozen scallops, thaw them completely under cold running water, then rinse and drain well.
  2. In a medium saucepan, combine the water, lemon juice, 1/2 teaspoon of the salt, peppercorns, and sliced shallots.
  3. Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a gentle simmer for 5 minutes to infuse the flavors.
  4. Add the scallops to the simmering liquid, cover the pan, and cook gently for 10 minutes or until the scallops are just tender and opaque.
  5. Drain the scallops thoroughly and set aside to cool slightly.
  6. In a small bowl, whisk together the tarragon vinegar, salad oil, sugar, remaining 1 teaspoon of salt, and sliced garlic until the sugar is fully dissolved.
  7. Pour the vinaigrette over the drained scallops, tossing gently to coat evenly.
  8. Cover the scallops and refrigerate for at least 2 hours, or up to 4 hours, to allow the flavors to meld.
  9. When ready to serve, arrange the salad greens in a large serving bowl or individual plates.
  10. Pile the marinated scallops in the center of the greens.
  11. Artfully arrange the sliced radishes, halved cherry tomatoes, sliced hard-boiled eggs, and cubed cheddar cheese in groups around the scallops.
  12. Drizzle any reserved marinade or extra vinaigrette over the salad just before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1012kcal
% Daily Value *
Total Fat 42.5g66%
Saturated Fat 12.3g62%
Cholesterol 367mg123%
Sodium 8707mg363%
Total Carbohydrate 117.2g40%
Dietary Fiber 26.8g108%
Sugars 40.6g
Protein 59.9g120%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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