ASPARAGUS-CARAMELIZED ONION SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.
- Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
- Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.
SEA SCALLOPS WITH CARAMELIZED ONION
Provided by Aaron McCargo Jr.
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
- Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.
SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
- Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
ROASTED ASPARAGUS AND SCALLION SALAD
In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.
Provided by Melissa Clark
Categories dinner, lunch, weekday, salads and dressings, main course, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
- Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
- Drain freekeh and stir immediately into dressing while still warm.
- Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
- Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams
CARAMELIZED SCALLOPS RECIPE - (4/5)
Provided by LKovac
Number Of Ingredients 10
Steps:
- Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper. Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.
THAI-STYLE SCALLOPS AND ASPARAGUS
Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays knit bright acidity into their alluring canvas of citric and floral aromas and flavors, sometimes kissed with spice or sugar. They are ready for action the minute the fragrances of ginger, coriander and lemon grass waft from the kitchen.This recipe follows the template for many Thai dishes: it starts with a curry paste that is heated and becomes the foundation for a stir-fry. The dish does require some shopping, though most of the ingredients have become mainstream. Asparagus cues the season.
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Combine the shallots, lemon grass, ginger, garlic, shrimp paste, coriander, lime zest and juice in a food processor or a large mortar. Thrash to a paste.
- Heat the oil in a heavy sauté pan on high. Add the seasoning paste and cook, stirring, 1 minute. Add the asparagus and stir. Add the scallops, reduce heat to medium and cook, stirring gently, another 3 minutes. Add the fish stock, coconut milk and sriracha, simmer another 2 minutes. Adjust the seasoning with salt and more sriracha to taste. Serve with the steamed jasmine rice.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 635 milligrams, Sugar 2 grams, TransFat 0 grams
CARAMELIZED SCALLOPS WITH WHITE WINE
Make and share this Caramelized Scallops With White Wine recipe from Food.com.
Provided by Brookelynne26
Categories Lemon
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Check each of your scallops for a small crescent-shaped muscle that may be attached on the side. If you find one, just peel it off with your fingers - it is easily removed. This muscle toughens during cooking.
- Rinse the scallops and dry them thoroughly. Season both sides with salt and pepper.
- Spread the sugar in a thin layer on a plate.
- Heat a skillet over medium-high heat. Add the clarified butter - when it starts to foam, you are ready to add the scallops. Dip only one side of each scallop in the sugar and place that side down in the pan. Cook for 2-3 minutes, or until nicely seared. Flip and scallops and cook for another minute. Add the wine and lemon juice to the pan. Reduce the liquid by half. After about 1 1/2 minutes, transfer the scallops to a warm platter and pour pan juices over top.
- Serve the scallops with the pan sauce and garnish with the parsley, chives and lemon zest.
WARM ASPARAGUS SALAD WITH TOMATOES
You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.
Provided by backfee
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
- Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g
ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE
This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.
Provided by Soup Loving Nicole
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
- Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
- Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 7.2 g, Cholesterol 7.5 mg, Fat 5.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 101.8 mg, Sugar 4.1 g
WARM SCALLOP SALAD
Bottled dressing adds to the easy preparation for this warm, wonderful salad. Gertrudis Miller in Evansville, Indiana got the recipe from a friend years ago. "It couldn't be much quicker to make," she shares, "and it always brings compliments when I serve it."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through., Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CARAMELIZED SCALLOPS ON WARM ASPARAGUS & TOMATO SALAD
Make and share this Caramelized Scallops On Warm Asparagus & Tomato Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Place the asparagus, carrot, onions and stock in a small pan.
- Season to taste with cracked pepper and bring to a boil.
- Cook 2 to 3 minutes or until vegetables are tender.
- Stir in the tomatoes and keep warm.
- Dissolve the sugar in the vinegar and set aside.
- Heat a frying pan with an ovenproof handle and add the oil.
- Season scallops on both sides with pepper and sear in hot pan for 1 minute.
- Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes.
- Turn the scallops over, then remove them from the pan.
- Place the vegetables in the center of 4 warm plates, allowing the stock to spread out.
- Surround with 6 scallops and serve the dressing on the side.
- To make the dressing: Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.
- Place in a blender and puree, gradually adding the oil and lemon juice.
Nutrition Facts : Calories 143.2, Fat 4.3, SaturatedFat 0.7, Cholesterol 22.2, Sodium 424.6, Carbohydrate 13.4, Fiber 3.7, Sugar 4.4, Protein 14
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