Lobster Scallop Sesame Salad Recipes

HERB AND SESAME SCALLOPS WITH ORANGE AND FENNEL SALAD

Steps:

• Preheat oven to 425 degrees F.
• Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place scallops in hot skillet and sear about 2 minutes per side until the scallops are opaque and firm.
• Orange and Fennel Salad:
• Place the orange supremes and fennel into a bowl. Zest and juice the lemon over the orange and fennel. Season, to taste, with salt and pepper and drizzle with olive oil. Toss gently and place onto serving plates.
• Place seared scallops on top.

SESAME SEA SCALLOPS OVER BULGUR WHEAT SALAD

Steps:

• SCALLOPS: Heat oil in a skillet over medium-high heat. Toss scallops with sesame seeds, cumin seeds, salt and pepper. Sear in oil for 2 minutes per side. Be careful not to overcook scallops or they will be dry and stringy. Serve three per person over bulgur wheat salad and a squeeze of lemon.
• BULGUR WHEAT SALAD: Pour bulgur into a large mixing bowl and pour hot water over it. Cover with plastic wrap and set aside for 30 minutes to let bulgur rehydrate. Meanwhile, prepare vegetables and combine all remaining ingredients in a large mixing bowl. Uncover and drain bulgur in a fine colander or sieve, pressing gently to expel any excess water. Add to bowl of vegetables and toss until thoroughly combined. Taste and adjust for seasoning. Cover and refrigerate until use. The flavors will actually meld together more as it sits.

SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE

Steps:

• Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
• Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.

ASIAN SESAME LOBSTER SALAD

Steps:

• In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
• Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
• In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
• Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.

WARM SCALLOP SALAD WITH TOASTED SESAME DRESSING

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water and drain again. In a large bowl, toss together the pasta, cabbage, and green onions. Divide mixture among four dinner plates.
• Meanwhile, for dressing, in a small bowl stir together vinegar, 2 tablespoons or the oil, the soy sauce, honey, and crushed red pepper. Set aside.
• Rinse scallops; pat dry. Set aside. In a skillet cook and stir the sesame seed over medium heat about 5 minutes or until toasted. Remove from skillet.
• Add remaining oil ot skillet. Add scallops. Cook and stir for 1 to 3 minutes or until scallops are opaque. If desired, place romaine leaves on top of pasta mixture on plates. Place the scallops in romaine leaves. Drizzle dressing over salads and sprinkle with toasted sesame seed.

LOBSTER-SCALLOP SESAME SALAD

Steps:

• Cut lobster meat and scallops if large into bite sized pieces and place in a large salad bowl.
• Trim peas and diagonally cut into 1/4 inch slices.
• Julieen the cabbage, jicama, carrots and yellow pepper, adding to the bowl.
• Slice the green onions into 1/2 inch slices.
• In a dry hot skillet toast sesame seeds for 1-2 minutes and transfer to a small bowl to cool.
• In another bowl whisk together the vinegar, soy sauce, sugar, sesame oil, ginger and garlic.
• Pour over salad and toss well.
• Sprinkle on the sesame seeds, toss again and serve.