Scallop Salad with Snow Peas
1 1/2 pounds sea scallops or bay scallops
1/4 cup dry white wine
1 medium shallot, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces snow peas, trimmed
4 green onions (include greens) thin sliced
1 medium red pepper, cored, seeded and cut thin — strips
2 tablespoons minced cilantro or dill
3/4 cup low cal mayonnaise
1/4 cup plain lowfat yogurt
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon curry powder
1 clove garlic, minced
1/4 teaspoon black pepper
In 10″ skillet, combine scallops (if using sea scallops, cut into 3/4″ pieces), wine, shallot, salt and pepper with enough cold water to just cover the scallops. Bring to a boil over medium high heat, then immediately reduce heat to low, and simmer gently for 1 minute or until tender. (When done, sea scallops spring back to your touch; bay scallops lose their pinkish color). Remove from the heat, drain in colander, and cool. At this point scallops can be refrigerated for up to 24 hours.
In large saucepan, bring 2 quarts of water to boil over high heat; add snow peas and cook until they turn bright green, about 1 minute. Drain and refresh under cold running water and then pat dry. Wrap the snow peas, green onions and red pepper separately in dampened paper towels and store in plastic bags. Refrigerate until ready to serve.
To make dressing, in small bowl, whisk dressing ingredients together until well combined. Refrigerate until ready to use. Will keep for up to 4 days. To serve, in large bowl, toss together the scallops, veggies and dressing. Serve as entree for lunch or light supper. Good with crusty french bread. Serves 4.