Scallop Green Bean And Spinach Salad Recipes

GREEN BEAN AND SPINACH SALAD RECIPE

Steps:

• Boil green beans until tender.
• Do not over boil. Let cool.
• In a serving bowl, slice tomatoes, onion, artichoke hearts, black olives, crushed garlic and cheese.
• Add green beans and spinach leaves.
• Toss lightly. Season with salt, pepper and oregano.
• Add vinegar and oil.
• Best if made the night before.

GREEN BEAN, SPINACH, AND BEET SALAD

Steps:

• For dressing:
• Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
• Combine chiles, orange juice, oil, vinegar, and garlic in blender. Blend until mixture is smooth and thick. Season dressing to taste with salt and pepper. Cover; chill until dressing is cold, at least 1 hour and up to 1 day.
• For salad:
• Preheat oven to 400°F. Wrap each beet tightly in foil; place directly on oven rack. Roast beets until tender when pierced with knife, about 50 minutes. Unwrap beets and cool completely, then peel. Coarsely grate beets into medium bowl. Toss with lime juice. Season to taste with salt and pepper. Cover and let stand at room temperature at least 1 hour.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain; transfer to large bowl of ice water to cool. Drain again and pat dry.
• Toss green beans, spinach, onion, and radishes in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among plates; top with beets.

POTATO, GREEN BEAN AND SPINACH SALAD

Steps:

• Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
• When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
• Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.

SPECIAL SCALLOP SALAD

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.

WARM BEAN AND SPINACH SALAD

Steps:

• Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
• Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
• Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

BAY SCALLOPS WITH SPINACH AND GARLIC

Steps:

• Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
• Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
• Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD

Steps:

• Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
• While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
• Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
• Add seared scallops to the salad and mix to combine. Drizzle dressing over top.

SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS

Steps:

• In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
• In a medium bowl, toss to combine the arugula and 2 tablespoons vinaigrette.
• Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
• Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of arugula mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.

SPINACH & GREEN BEAN SALAD

Steps:

• In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
• In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

GREEN BEAN-SPINACH SALAD

Steps:

• Cook beans and peas in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
• Place bean mixture in large bowl. Add spinach, eggs and tarragon; mix lightly.
• Mix dressings until blended. Drizzle over salad; sprinkle with cheese.

SEARED SCALLOPS AND SPINACH SALAD

Steps:

• Rinse the scallops and pat them dry.
• Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
• Heat the oil in a skillet to medium heat.
• Sear the scallops until browned and opaque, about 5 minutes, turning once.
• Remove the scallops from the skillet and keep them warm.
• Add the spinach and carrots to the skillet; sprinkle with water.
• Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
• Add the balsamic vinegar and toss to coat evenly.
• Spoon the spinach and carrots onto four plates and top with the seared scallops.

SCALLOP, GREEN BEAN AND SPINACH SALAD

Steps:

• Cook the bacon in a skillet until crisp. Set aside. Cook the beans according to package directions. Plunge into cold water until cool and drain. Season scallops with salt and pepper. Drain bacon fat out of skillet, add oil. Saute the scallops for 2 to 3 minutes on each side until cooked and golden brown. Remove scallops, keep warm. Add the vinegar, water and mustard to the skillet, bring to a soft boil, cook 2 minutes or until thickened.
• Arrange spinach on a plate, top with beans, scallops, bacon and onions. Season with salt and pepper; drizzle wine reduction over the salad. Serve warm.