Scallop Panzanella Recipes

SCALLOP PANZANELLA

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
• Brush the bread, tomatoes and scallops with oil; season with salt and pepper.
• Grill the scallops until brown on both sides and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Cook the bread until it's browned on both sides and the tomatoes until they're lightly charred.
• Chop the bread and tomatoes into large cubes and toss with the scallops. Drizzle with olive oil and lemon juice to taste; season with salt and pepper. Garnish with basil and serve immediately.

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

CLASSIC PANZANELLA

Steps:

• Fill a bowl with enough cold water to cover onion slices. Let onion soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Cover bread with cold water, and let stand until the bread is softened and heavy with water, about 10 minutes.
• Squeeze the bread between your palms to remove as much water as possible.
• Arrange bread on a double layer of paper towels. Cover with another double layer of paper towels, and press down to extract any remaining water. Remove top layer of towels, and sprinkle bread with about 1 teaspoon salt. Set aside for 5 minutes. Using fingers, pluck bread into bite-size pieces, and transfer to the dish containing the onions.
• Add the tomatoes and cucumbers.
• Drizzle the oil and vinegar over the salad; season with salt and pepper.
• Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss, and serve.

QUICK LEMONY PANZANELLA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
• Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
• Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.

PANZANELLA

Steps:

• Cut the crusts off the bread, and cut the bread into chunks. Place in a bowl and cover with water. Leave for 15 minutes. Then drain, and squeeze the bread dry between your hands. Tear the bread into rough chunks, and place in a large salad bowl. You should have at least 2 cups of torn bread pieces.
• Add thinly sliced onion to the bread and mix well. Cut the tomatoes into large bite-size chunks and add to the bowl. Chop the basil, add it, and then mix the contents of the bowl well.
• In a separate small bowl, place the salt. Mash the clove of garlic with a knife blade, chop it roughly and add to the salt. Using the back of a spoon, crush the garlic in the salt to form a smooth paste. Add oil and vinegar and mix well.
• Add the dressing to the salad, and mix together very well. Set aside, covered, in a cool place for an hour or longer to develop flavors.

CHEF JOHN'S PANZANELLA

Steps:

• Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
• Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
• Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
• Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.

HEIRLOOM TOMATO PANZANELLA

Steps:

• Preheat oven to 375 degrees F and preheat a cookie sheet in it.
• Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
• Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
• Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.

PANZANELLA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
• Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
• In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.