White wine poached scallop and herb salad

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

2 1 / 2 cups dry white wine

Coarse salt

1 bay leaf

1 to 2 celery stalks, cut into 1 / 4 inch halfmoons (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 halfmoons (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 ¾ -inch pieces

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

SERVES 4 TO 6