2 1/2 cups dry white wine
Kosher/table salt
Ground Pepper
1 bay leaf
1 celery, cut into 1/4-inch half moons
1/4 cup fronds (Celery leaves), coarsely chopped
2 tbsps lemon juice & wedges for garnish
1/3 cup fresh chives, cut into 3/4 inch pieces
1/2 cup flat leaf parsley, coarsely chopped
2 tbsps extra-virgin olive oil & add. for drizzling
1 small fennel bulb, halved, core removed, cut crosswise in 1/4 inch half moons
White Wine-Poached Scallop and Herb Salad
Instructions:
In a medium saucepan combine wine, pinch of salt, bay leaf and fennel to a boil. Reduce to simmer, cook until vegetables are tender, about 8 minutes. Reduce heat to medium and discard bay leaf. Set aside. Add scallops to pan; simmer until just cooked, about 3 minutes. Combine with vegetables; refrigerate until cold-30 minutes. Reserve 1/4 cup poaching liquid in a small bowl. Refrigerate until cold.
Stir lemon juice into poaching liquid. Add oil in a slow steady stream, whisking until emulsified. Slice Trisome scallops in half horizontally; toss with dressing and vegetables. Season with salt and pepper as desired. Toss herbs, celery leaves, and fennel and fronds in a small bowl, then divide among serving plates (4-6 servings). Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from bowl. Garnich with a lemon wedge.
