Scallops For Punky
Description
This refreshing chilled scallop salad is a delightful showcase of fresh seafood and crisp vegetables. Poached gently in a seasoned broth with lemon and onion, the scallops retain their tender texture while absorbing subtle aromatic flavors. They are then tossed in a zesty vinaigrette made from tarragon vinegar, sugar, and garlic, creating a sweet and tangy dressing that coats each bite perfectly. Served over a bed of crisp salad greens and garnished with radishes, cherry tomatoes, and hard-cooked eggs, this dish offers a beautiful array of colors and textures. It is an elegant yet approachable main course, ideal for warm-weather dinners, potlucks, or light summer lunches. The flavors meld beautifully when chilled, making it a make-ahead friendly option for entertaining.Ingredients
Directions
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If using frozen scallops, thaw them completely in the refrigerator overnight. Rinse the scallops under cold water and drain well.
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In a medium saucepan, combine the water, lemon juice, 1/2 teaspoon of the salt, peppercorns, and onion slices.
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Bring the liquid to a boil over medium-high heat, then reduce heat to maintain a gentle simmer.
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Add the scallops to the simmering liquid. Cover the saucepan and cook gently for 10 minutes, or until the scallops are tender but not rubbery.
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Remove the scallops from the liquid using a slotted spoon and drain well. Discard the poaching liquid.
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In a small bowl, whisk together the tarragon vinegar, salad oil, sugar, remaining salt, and sliced garlic until the sugar is completely dissolved.
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Place the drained scallops in a serving bowl. Pour the vinaigrette over the scallops and toss gently to coat evenly.
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Cover the bowl and refrigerate the scallops for at least several hours to allow the flavors to meld and the dish to chill thoroughly.
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Prepare the salad base by arranging the salad greens in a large serving bowl or on individual plates.
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Pile the chilled scallops in the center of the greens. Arrange the sliced radishes, halved cherry tomatoes, sliced hard-cooked eggs, and cubed cheddar cheese in groups around the scallops.
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Serve the salad chilled, drizzled with any remaining vinaigrette reserved from the marinating step.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 895.5kcal
- % Daily Value *
- Total Fat 34.3g53%
- Saturated Fat 9.8g50%
- Cholesterol 87.1mg30%
- Sodium 8613.5mg359%
- Total Carbohydrate 116.3g39%
- Dietary Fiber 26.8g108%
- Sugars 39.8g
- Protein 50.2g101%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
scallops, salad, chilled, seafood, tarragon, vinaigrette, summer, light, dinner, appetizer, party, vegetables, tomatoes, radishes, eggs, garlic, onion, lemon, healthy, fresh
