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Bay Scallop and Corn Salad with Dill Mayonnaise The Frog Commissary Cookbook Thanks to Jayne Yield: 6 servings Dill Mayonnaise 2 egg yolks 1 1/2 cups corn oil 1/2 cup tarragon vinegar 1 1/2 tsp. salt 1/4 cup minced fresh dill 1/4 tsp. Tabasco Salad 4 cups water 1 cup dry white wine 1 1/2 lbs. bay scallops or sea scallops 2 cups cooked fresh corn kernels (about 4 ears) 1/2 cup diced celery (3/8-inch dice) 1 cup diced red peppers (3/8-inch dice) 1/4 cup finely chopped red onions 3 tomatoes, cut into wedges Dill Mayonnaise Whisk by hand, whiz in a blender or food processor or beat with a mixer the yolks until light-colored. Very gradually, drop by drop, add about 1/3 of the oil to the yolks while continuously beating until the mixture begins to emulsify and thicken. At that point, begin adding the rest of the oil in a thin trickle, working up to a gradual stream at the end. Beat in the vinegar, salt, dill and Tabasco. Cover and refrigerate if not using immediately. It will keep about 2 weeks. Salad In a wide saucepan, bring the water and wine to a full boil. Add the scallops and stir them gently over high heat for 1 - 2 minutes. Drain immediately and let cool to room temperature. (If using sea scallops, cook them 2 minutes, then cut one open to see if it's done.Drain, cool, and then quarter.) Combine the scallops with the corn, celery, red peppers, and onions. Add 1 1/2 cups of the mayonnaise or to taste. Check for seasoning. Serve on greens and garnish with tomato wedges and, if available, feathery sprigs of dill. Variation Substitute cooked crab, shrimp, or chicken for the scallops. |
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