Best Germaines Scallop Salad Recipes

GERMAINE'S SCALLOP SALAD

Steps:

• Combine the scallops, lemon juice and white pepper in a large glass bowl. Cover and marinate for 2 hours at room temperature, or overnight in the refrigerator.
• In a blender or food processor, combine the oil, vinegar, garlic, onion, sugar, mustard and 1/3 cup of the dill. Puree until smooth. Refrigerate.
• To serve, drain the scallops of their marinade and mix them with the dressing. Arrange the shredded lettuce on serving plates and spoon some scallops and dressing over it. Trim with snow peas and sprinkle with remaining dill and pine nuts.

GERMAINE'S SCALLOP SALAD

Steps:

• Rinse the scallops in cold water and trim. Cut sea scallops in half; leave bay or calico scallops whole. Marinate the scallops in the lemon juice, seasoned with pepper, for two hours at room temperature or overnight in refrigerator.
• Make a bed of shredded lettuce on a serving platter and arrange snow peas around the edge.
• In a blender, place the oil, vinegar, garlic, cut-up onion, sugar, mustard and chopped dill and blend until the mixture is smooth. If using a food processor, mince the onion and garlic before adding the remaining dressing ingredients.
• Drain the scallops and arrange on the lettuce. Spoon the dressing over the scallops.
• Sprinkle with the dill and pine nuts.

SPECIAL SCALLOP SALAD

Steps:

• Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.