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

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

White WinePoached Scallop and Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions