I originally thought a crispy shrimp salad sounded great, so I started looking for recipes online. I found a scallop salad recipe & it sounded great, so I tried it.
Here is the recipe & a photo of the finished product. Feel free to try it. I would recommend it if you are into Asian salads. It was OK, but not the best. I'd probably give it a 3 out of 5 stars.
4 cups boiling water
1 1/2 lbs scallops
Poaching Water:
1/2 cup white wine
1/2 tbs fresh tarragon
1/2 tbs peppercorns, cracked
1 1/2 teaspoon salt and pepper
2 cups Maui onion and mixed vegetables
1 stem fresh cilantro
1/2 cup lime juice
Marinade:
1/3 cup light olive oil
1/3 cup granulated sugar
1 clove fresh garlic, sliced
1 1/2 cups fresh celery, sliced diagonally
1 tbs fresh tarragon
6 servings waimea mixed salad greens
3/4 cup red radish, sliced
2 each medium tomatoes, cut into wedges
1 each julienne, Asian apple (or crisp Korean/Japanese Pear)
1 each jicama, julienne
Rinse scallops in cold water and drain well. Combine poaching water ingredients in a saucepan and bring to a boil. Add scallops, reduce heat, and simmer for 3 to 5 minutes, or until scallops are tender. Drain scallops. Combine lime juice, oil, sugar, garlic, and remaining 1 teaspoon salt. Stir until sugar is dissolved. Pour over scallops, cover, and chill for several hours. Add celery to scallops and mix. Drain, but save marinade. Arrange mixed greens evenly on six salad plates. Divide scallops and celery mixture evenly between the six plates. Arrange the remaining food in groups around the scallops on the mixed greens. Serve with reserved marinade.
NOTE:You can substitute Vidalia or other sweet onion for the Maui Onion. A bed of lettuce greens (combination of red leaf, green leaf, butter, iceberg, romaine, etc) can be substituted for the Waimea mixed greens.
