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Salad

Scallop Salad

A salad of boiled scallops, French dressing, celery, and mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Scallop and celery work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 16 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Scallop Salad

Ingredients

Directions

Prepare the scallops

  1. Soak the scallops in salted water.

  2. Simmer the scallops in boiling water for five minutes.

  3. Drain and cool the scallops, then cut them into slices.

  4. Marinate the scallops with French dressing.

Assemble and serve

  1. At serving, drain the scallops and mix with an equal amount of chopped celery.

  2. Dress the mixture with mayonnaise and shape it into a mound.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Scallop + celerytop 28% of all pairs
    Smell alikelow
    Cooked together16 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Scallops
Form the main body of the salad, providing the tender, mild seafood texture.
French dressing
Adds acidity and seasoning, flavoring the scallops as they marinate.
Celery
Adds a crisp, crunchy texture that contrasts with the soft scallops.
Mayonnaise
Adds fat and creaminess, binding the mixture and moistening it.

The step that matters

Simmer the scallops gently for five minutes. Scallops are delicate proteins that toughen and turn rubbery when overcooked. Keeping the simmer timed and controlled keeps them tender enough to slice neatly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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