This weekend’s picnic reminds me of another picnic we had this summer at William Cullen Bryant – Cedarmere estate. I made a cold scallop salad perfect for summer days.
- 1 pound small bay scallops
- 2 cups water
- 1 cup Rhine wine
- Flavor: 1 bay leaf, ½ tsp thyme, 1 tbsp parsley
- 1 small red onion coarsely chopped
- 1 rib of celery minced
- 1/3 cup of sweet pickles minced
- ½ tsp sea salt
- Dash of pepper
- A dollop or two of mayo
- Boston lettuce
Stuff the flavor items into a spice ball and place it in a large sauce pot with the water and wine and bring it to a boil. Once this liquid is nice and fragrant, add the scallops and reduce the heat to a simmer.
Simmer for about 5 minutes or so, just until the scallops are opaque. Then, strain them out and pat them dry with a paper towel, and then toss them into a metal bowl and into the fridge to cool.
Once their nicely chilled, about an hour… add the onion, celery, pickles, pepper, and sea salt. Fold in the mayo and gently combine.
Pack this in a container with a chill pack in your picnic cooler and a head of Boston lettuce. I like to use the Boston lettuce because it fits in the martini glass perfectly on which to scoop the salad.