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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.

Source: Martha Stewart Living, September 2005



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.

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How would you rate this recipe?
  • BHSushi
    14 AUG, 2010
    Delicious and light. Had this with guests while eating outside during the summer. I added julienned carrot and zucchini to bump up the color and veg also.

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