GERMAINE'S SCALLOP SALAD

Germaine's Scallop Salad image

Provided by Marian Burros

Time 15m

Yield 12 servings

Number Of Ingredients 14

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Ingredients

3 pounds scallops
1 1/2 cups lemon juice
White pepper to taste
6 cups shredded iceberg lettuce
30 blanched snow peas, cut in half
3/4 cup vegetable oil
6 tablespoons white vinegar
2 cloves garlic
1 large white onion, cut up
1 1/2 teaspoon sugar
4 1/2 teaspoons Dijon mustard
1/3 cup chopped fresh dill
Dill sprigs for garnish
5 tablespoons pine nuts

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 471 milligrams, Sugar 3 grams, TransFat 0 grams