White WinePoached Scallop and Herb Salad Recipe

Name: White WinePoached Scallop and Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups dry white wine; Coarse salt; 1 bay leaf; 1 to 2 celery stalks, cut into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup pale green leaves, very coarsely chopped; 1 small fennel bulb, halved lengthwise, core removed, cut crosswise into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup fronds, very coarsely chopped; 20 large sea scallops (about 1 pound), tough muscles removed; 2 tablespoons fresh lemon juice, plus wedges for garnish; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Freshly ground pepper; 1/2 cup fresh flat-leaf parsley, very coarsely chopped; 1/3 cup fresh chives, cut into 3/4-inch pieces

Servings: persons

2 1/2 cups dry white wine
Coarse salt
1 bay leaf
1 to 2 celery stalks, cut into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup pale green leaves, very coarsely chopped
1 small fennel bulb, halved lengthwise, core removed, cut crosswise into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup fronds, very coarsely chopped
20 large sea scallops (about 1 pound), tough muscles removed
2 tablespoons fresh lemon juice, plus wedges for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
1/2 cup fresh flat-leaf parsley, very coarsely chopped
1/3 cup fresh chives, cut into 3/4-inch pieces

1
Bring the wine, a pinch of salt, and the bay leaf, celery, and fennel to a boil in a medium saucepan.
2
Reduce to a simmer; cook until the vegetables are just tender, about 8 minutes.
3
Transfer the vegetables to a medium bowl; discard the bay leaf.
4
Set aside.
5
Add the scallops to the pan; simmer until just cooked through, about 3 minutes.
6
Transfer the scallops to the bowl of vegetables; refrigerate until cold, about 30 minutes.
7
Reserve 1/4 cup poaching liquid.
8
Refrigerate until cold, about 20 minutes.
9
Stir the lemon juice into the poaching liquid.
10
Add the oil in a slow, steady stream, whisking until emulsified.
11
Slice the scallops in half horizontally; toss with the dressing and vegetables.
12
Season with salt and pepper.
13
Toss the herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates.
14
Top each with scallops and vegetables, dividing evenly.
15
Drizzle with oil and dressing from the bowl.
16
Garnish each salad with a lemon wedge.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 1/2 cups dry white wine, Coarse salt, 1 bay leaf, 1 to 2 celery stalks, cut into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup pale green leaves, very coarsely chopped, and more.

Yes, White WinePoached Scallop and Herb 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.

White WinePoached Scallop and Herb Salad

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