White WinePoached Scallop and Herb Salad

• 2 1/2 cups dry white wine
• Coarse salt
• 1 bay leaf
• 1 to 2 celery stalks, cut into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup pale green leaves, very coarsely chopped
• 1 small fennel bulb, halved lengthwise, core removed, cut crosswise into 1/4-inch half-moons (about 1 1/2 cups), plus 1/4 cup fronds, very coarsely chopped
• 20 large sea scallops (about 1 pound), tough muscles removed
• 2 tablespoons fresh lemon juice, plus wedges for garnish
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Freshly ground pepper
• 1/2 cup fresh flat-leaf parsley, very coarsely chopped
• 1/3 cup fresh chives, cut into 3/4-inch pieces

1. Bring the wine, a pinch of salt, and the bay leaf, celery, and fennel to a boil in a medium saucepan.
2. Reduce to a simmer; cook until the vegetables are just tender, about 8 minutes.
3. Transfer the vegetables to a medium bowl; discard the bay leaf.
4. Set aside.
5. Add the scallops to the pan; simmer until just cooked through, about 3 minutes.
6. Transfer the scallops to the bowl of vegetables; refrigerate until cold, about 30 minutes.
7. Reserve 1/4 cup poaching liquid.
8. Refrigerate until cold, about 20 minutes.
9. Stir the lemon juice into the poaching liquid.
10. Add the oil in a slow, steady stream, whisking until emulsified.
11. Slice the scallops in half horizontally; toss with the dressing and vegetables.
12. Season with salt and pepper.
13. Toss the herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates.
14. Top each with scallops and vegetables, dividing evenly.
15. Drizzle with oil and dressing from the bowl.
16. Garnish each salad with a lemon wedge.

white wine, salt, bay leaf, celery stalks, fennel bulb, muscles, lemon juice, extravirgin olive oil, freshly ground pepper, parsley, fresh chives

Taken from www.epicurious.com/recipes/food/views/white-wine-poached-scallop-and-herb-salad-392360 (may not work)