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: 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; ⅓ cup chopped fresh dill; Dill sprigs for garnish; 5 tablespoons pine nuts

Servings: persons

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
⅓ cup chopped fresh dill
Dill sprigs for garnish
5 tablespoons pine nuts

1
Rinse the scallops in cold water and trim.
2
Cut sea scallops in half; leave bay or calico scallops whole.
3
Marinate the scallops in the lemon juice, seasoned with pepper, for two hours at room temperature or overnight in refrigerator.
4
Make a bed of shredded lettuce on a serving platter and arrange snow peas around the edge.
5
In a blender, place the oil, vinegar, garlic, cut-up onion, sugar, mustard and chopped dill and blend until the mixture is smooth.
6
If using a food processor, mince the onion and garlic before adding the remaining dressing ingredients.
7
Drain the scallops and arrange on the lettuce.
8
Spoon the dressing over the scallops.
9
Sprinkle with the dill and pine nuts.

1193

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 14 ingredients. The key ingredients include: 3 pounds scallops, 1 1/2 cups lemon juice, White pepper to taste, 6 cups shredded iceberg lettuce, 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