White Wine-Poached Scallop and Herb Salad

Sweet sea scallops, tossed with a delicate salad of chopped herbs, celery, and fennel, are brightened by the acidity of white wine. Choose a light, aromatic Muscadet, a dry Pinot Grigio or Alsatian Riesling, or a sparkling Prosecco. Serve as an appetizer or light lunch, with a glass of the same wine alongside.

  • Servings: 6
White Wine-Poached Scallop and Herb Salad

Source: Martha Stewart Living, September 2005


  • 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 in 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 wine, a pinch of salt, bay leaf, celery, and fennel to a boil in a medium saucepan. Reduce to a simmer; cook until vegetables are just tender, about 8 minutes. Transfer vegetables to a medium bowl; discard bay leaf. Set aside. Add scallops to pan; simmer until just cooked through, about 3 minutes. Transfer scallops to bowl of vegetables; refrigerate until cold, about 30 minutes. Reserve 1/4 cup poaching liquid in a small bowl. Refrigerate until cold, about 20 minutes.

  2. Stir lemon juice into poaching liquid. Add oil in a slow, steady stream, whisking until emulsified. Slice scallops in half horizontally; toss with dressing and vegetables. Season with salt and pepper. Toss herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates. Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from bowl. Garnish each salad with a lemon wedge.

Cook's Notes

The scallops and vegetables can be poached and refrigerated up to one day ahead. Avoid using an oaky Chardonnay, which may add bitterness.


Be the first to comment!