Anyone else a fan of lobster rolls? The other day I saw a picture of the most gorgeous looking lobster roll in the world on Pinterest. (If you’re not on Pinterest yet, you might be wondering what all the fuss is about…you’re in good company. Mike tells me all the time he just doesn’t get it. And I tell him there is nothing to get, it’s the most wonderful/fun/addictive way to waste, ahem, I mean spend, time.)
So, back to lobster rolls.
I didn’t have lobster on hand, but I did have fresh scallops that weren’t earmarked for anything in particular. No top-split hot dog rolls either, but I did have some gorgeous fresh purslane and a few other herbs in my crisper drawer. (Purslane, also called lamb’s lettuce, lamb’s tongue, or mâché, is a leafy green vegetable that looks like little lamb’s tongues and grows in clusters. Since its extensive root system allows it to tolerate poor soils and dry conditions, and it’s often thought of as a weed by those who aren’t familiar with it. It’s delicious though, with a slightly nutty flavor and a hint of bitterness. If you’ve had the Middle Eastern salad Fattoush you’ve probably eaten purslane, since it’s a common ingredient in this salad.)
Scallop salad with herbs on a bed of purslane it was. :)
Scallop-Herb Salad
Serves 4
1/2 lb scallops, pan-seared or grilled
1/2 cup Greek yogurt
1/4 cup buttermilk
1/4 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small red onion, finely diced
2 large stalks celery, finely diced
4 scallions (white and green parts), thinly sliced
1/4 cup minced fresh parsley
2-3 tablespoons minced fresh dill (more or less to taste)
Let the scallops cool and then chop into bite-sized pieces. Whisk together the Greek yogurt, buttermilk, heavy cream, Dijon mustard, grainy mustard, lemon zest, salt, and pepper in a large bowl. Stir in the scallops, red onion, celery, scallion, parsley, and dill; chill until serving. Serve on top of salad greens or as a sandwich.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
June 8, 2012 at 5:44 amMarvelous! This salad is really original, fresh and appetizing.
Cheers,
Rosa
Amy (Savory Moments) says
June 8, 2012 at 5:58 amOooohhh. I LOVE scallops and this looks super good. I do enjoy a lobster roll when visiting New England, and this looks like a great twist!
Asiya @ Chocolate and Chillies says
June 8, 2012 at 9:54 amI find Pinterest so addictive too!!! I love using it to organize all the recipes I want to try! This salad looks so light and refereshing..perfect for summer!
Jenn and Seth (@HomeSkilletCook) says
June 8, 2012 at 2:15 pmbeautiful! looks like a wonderful salad for summer :)
deana says
June 8, 2012 at 2:26 pmNever thought of trying scallops this way but I DO love lobster rolls terribly… especially when they include a buttery bun. Looks like a great version of a classic
Sybaritica says
June 8, 2012 at 8:10 pmLovely presentation and a nice recipe!
Diane says
June 9, 2012 at 2:39 amWow that looks good. Just the sort of meal we would love. Diane
sara says
June 9, 2012 at 9:25 amI love scallops! This salad looks absoultely amazing!
Barbara says
June 9, 2012 at 9:51 amWell, it sure looks great, Faith. And I’d love to try it over the summer. Especially since we eat scallops a lot.
But I don’t think it will take the place of an authentic lobster roll, eaten on the east coast! :) Although someone told me last week there is a new restaurant in nearby Delray Beach that serves some that are pretty close.
Faith says
June 9, 2012 at 8:00 pmBarbara, Definitely not a lobster roll replacement! Just a lightened up spin-off. :)
Hannah says
June 9, 2012 at 4:47 pmOkay, so I still have those crazy vegan “skallops” in a can… This might be my call to arms. I mean, the dressing sounds fantastic and easy to veganize, I love dill, and who doesn’t appreciate a good chilled salad for summer? Seems like as good a place as any to start!
Angie@Angie's Recipes says
June 9, 2012 at 11:49 pmIt looks fantastic! I have never had scallops prepared this way. Wonderful!
marla says
June 10, 2012 at 7:37 amI love the idea of this salad + the presentation! Nice and light for the summer :)
Magic of Spice says
June 10, 2012 at 3:24 pmWhat a lovely idea for a summer salad! Beautiful for some Al Fresco dining!
Hope you are having a great weekend :)
Tanvi@SinfullySpicy says
June 10, 2012 at 3:40 pmThis sounds so light,fresh & creamy. Dill is my absolute fav with seafood – and you have used so much of it here!
I love shrimp so I m gonna try this recipe with those.Thanks for sharing
Jean (Lemons and Anchovies) says
June 10, 2012 at 6:31 pmOne of the best salads (and the best use of scallops) I’ve seen in a while. Well done, Faith!
nancy at good food matters says
June 12, 2012 at 8:32 ama perfect summer dish–I love bay scallops served any style.
also–I didn’t know that purslane and mache are one and the same–thanks, Faith.
Susan says
June 17, 2012 at 2:12 pmgreetings from a fellow CL bloggers connection member! Couldn’t wait to try these when you pinned them on our group board… coconut flour & almond meal are right up my alley. I just modified your recipe to make blueberry muffins & they were a big hit this morning: http://www.realkidseatspinach.com/blueberry-coconut-muffins/… hope the post leads others to your beautiful website! Thanks for the inspiration.