Chilled Scallops with Tarragon Vinaigrette

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

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.

Read it online: https://www.chefs-mate.com/recipe/scallops-for-punky-kbmr93-a/