Germaine's Scallop Salad

• 2 1/2 pounds bay scallops, cleaned and rinsed
• 1 1/2 cups lemon juice
• Freshly ground white pepper to taste
• 1/2 cup vegetable oil
• 6 tablespoons distilled white vinegar
• 2 cloves garlic, chopped
• 1 large white onion, chopped
• 1 1/2 teaspoons sugar
• 4 1/2 teaspoons Dijon mustard
• 1/2 cup chopped fresh dill
• 6 cups shredded iceberg lettuce
• 30 snow peas, blanched and halved
• 5 tablespoons pine nuts

1. Combine the scallops, lemon juice and white pepper in a large glass bowl.
2. Cover and marinate for 2 hours at room temperature, or overnight in the refrigerator.
3. In a blender or food processor, combine the oil, vinegar, garlic, onion, sugar, mustard and 1/3 cup of the dill.
4. Puree until smooth.
5. Refrigerate.
6. To serve, drain the scallops of their marinade and mix them with the dressing.
7. Arrange the shredded lettuce on serving plates and spoon some scallops and dressing over it.
8. Trim with snow peas and sprinkle with remaining dill and pine nuts.

bay scallops, lemon juice, freshly ground white pepper, vegetable oil, distilled white vinegar, garlic, white onion, sugar, mustard, dill, shredded iceberg lettuce, snow peas, nuts

Taken from cooking.nytimes.com/recipes/10864 (may not work)