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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
Servings

Ingredients

Directions

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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5
  • 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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