Germaine's Scallop Salad Recipe

Name: Germaine's Scallop Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds bay scallops, cleaned and rinsed; 1 1/2 cups lemon juice; Freshly ground white pepper to taste; 1/2 cup vegetable oil; 6 tablespoons distilled white vinegar; 2 cloves garlic, chopped; 1 large white onion, chopped; 1 1/2 teaspoons sugar; 4 1/2 teaspoons Dijon mustard; 1/2 cup chopped fresh dill; 6 cups shredded iceberg lettuce; 30 snow peas, blanched and halved; 5 tablespoons pine nuts

Servings: persons

2 1/2 pounds bay scallops, cleaned and rinsed
1 1/2 cups lemon juice
Freshly ground white pepper to taste
1/2 cup vegetable oil
6 tablespoons distilled white vinegar
2 cloves garlic, chopped
1 large white onion, chopped
1 1/2 teaspoons sugar
4 1/2 teaspoons Dijon mustard
1/2 cup chopped fresh dill
6 cups shredded iceberg lettuce
30 snow peas, blanched and halved
5 tablespoons pine nuts

1
Combine the scallops, lemon juice and white pepper in a large glass bowl.
2
Cover and marinate for 2 hours at room temperature, or overnight in the refrigerator.
3
In a blender or food processor, combine the oil, vinegar, garlic, onion, sugar, mustard and 1/3 cup of the dill.
4
Puree until smooth.
5
Refrigerate.
6
To serve, drain the scallops of their marinade and mix them with the dressing.
7
Arrange the shredded lettuce on serving plates and spoon some scallops and dressing over it.
8
Trim with snow peas and sprinkle with remaining dill and pine nuts.

1060

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 pounds bay scallops, cleaned and rinsed, 1 1/2 cups lemon juice, Freshly ground white pepper to taste, 1/2 cup vegetable oil, and more.

Yes, Germaine's Scallop Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Germaine's Scallop Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions