Scallops For Punky

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 895.5

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

Scallops, fresh or frozen
Water
Lemon juice
Salt
Peppercorns
Onion
Tarragon vinegar
Salad oil
Sugar
Garlic, sliced
Salad Greens
Radishes, sliced
Eggs, hard-cooked and sliced
Cherry tomatoes, cut in half
Cheddar cheese, cubed

Directions

1
If using frozen scallops, thaw them completely in the refrigerator overnight. Rinse the scallops under cold water and drain well.
2
In a medium saucepan, combine the water, lemon juice, 1/2 teaspoon of the salt, peppercorns, and onion slices.
3
Bring the liquid to a boil over medium-high heat, then reduce heat to maintain a gentle simmer.
4
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.
5
Remove the scallops from the liquid using a slotted spoon and drain well. Discard the poaching liquid.
6
In a small bowl, whisk together the tarragon vinegar, salad oil, sugar, remaining salt, and sliced garlic until the sugar is completely dissolved.
7
Place the drained scallops in a serving bowl. Pour the vinaigrette over the scallops and toss gently to coat evenly.
8
Cover the bowl and refrigerate the scallops for at least several hours to allow the flavors to meld and the dish to chill thoroughly.
9
Prepare the salad base by arranging the salad greens in a large serving bowl or on individual plates.
10
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.
11
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.

Keywords: scallops, salad, chilled, seafood, tarragon, vinaigrette, summer, light, dinner, appetizer, party, vegetables, tomatoes, radishes, eggs, garlic, onion, lemon, healthy, fresh

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