Emerald Seafood Salad

Wine-poached scallops and shrimp tossed with sliced kiwi, red apple, walnuts, and sweet red onion, all served on a bed of fresh spinach with a simple lemon-olive oil dressing. The “emerald” name comes from the vibrant green spinach base and bright kiwi slices scattered throughout.

Poaching the scallops in white wine with a bouquet garni (parsley, bay leaf, thyme, peppercorns tied in cheesecloth) infuses them with subtle herbal flavor in just 5 minutes. Gentle poaching keeps the scallops tender and sweet. Boiling would make them rubbery.

The fruit additions might seem unexpected in a seafood salad, but they work. Tart kiwi and crisp red apple cut through the richness of the seafood, while walnuts add crunch that keeps every forkful interesting. The lemon vinaigrette ties it all together without overwhelming the delicate seafood.

Pro Tips

• Poach the scallops over low heat, never a boil. Five minutes in gently simmering liquid is all they need. Pull them out and let them cool completely before tossing with the salad.
• Use a firm, crisp apple like Fuji or Gala. Soft apples bruise when tossed and turn mealy.
• Toss the dressing with the salad just before serving. The acid in the lemon juice wilts the spinach if it sits too long.
• Serve with crusty French bread to soak up the dressing pooling at the bottom of the bowl.

Variations

• Crab version: Replace the shrimp with lump crabmeat for an even more luxurious salad.
• Mango swap: Use ripe mango slices instead of kiwi for a sweeter, more tropical direction.