SEARED SCALLOP NICOISE SALAD WITH A CAPER VINAIGRETTE
A gorgeous healthy spring salad to brighten your day. Classic salad nicoise with perfectly seared sea scallops and a tangy caper vinaigrette.
Provided by Abra Pappa, MS, CNS, LDN
Categories Main Course Salad
Number Of Ingredients 12
Steps:
- To make the dressing, combine all ingredients whisk or shake well to combine, set aside.
- Sear scallops -In a hot skillet add a small drizzle of olive oil and 1 tsp of butter. Season scallops with sea salt and sear in hot skillet for 1 1/2 mintues per side. Set scallops aside.
- In the meantime place a pot of water on the stove to boil (you will boil potatoes, asparagus, and eggs in the same pot).
- Add potatoes and boil until tender, remove potatoes with a slotted spoon and allow to cool,then slice.
- Add asparagus to boiling water and boil for 3 minutes, remove from water and immediately submerge in a bowl of ice water to stop cooking. Set aside.
- Add eggs to boiling water (carefully) and boil for 6 minutes. Remove eggs from boiling water and submerge in ice water. Peel eggs and set aside (6 minutes is the perfect jammy eggs. If you prefer hard-boiled cook for 9 minutes)
- Assemble salad. Greens on bottom, top with asparagus, potatoes, sliced radish, sliced avocado, eggs sliced in half, and seared scallops. Drizzle with dressing and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 787 kcal, Carbohydrate 60 g, Protein 37 g, Fat 48 g, SaturatedFat 8 g, Cholesterol 222 mg, Sodium 980 mg, Fiber 15 g, Sugar 8 g
SEARED SCALLOPS NICOISE
In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the peppercorn mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- In a spice grinder or clean coffee grinder, coarsely grind each type of peppercorn separately. Transfer to a small bowl, and toss to combine. Set aside.
- In another small bowl, mix vinegar and mustard; add 6 tablespoons oil in a slow steady stream, whisking continuously. Season to taste with salt and pepper, and set dressing aside.
- Fill a large bowl with ice and water. Bring a large pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, about 1 minute. Using a slotted spoon, lift beans from water, and transfer to the ice bath to cool. Remove from ice bath with slotted spoon; transfer to a clean kitchen towel. Pat dry; transfer beans to a large bowl. Set aside.
- Return the water to a boil. Add fava beans, and cook until just tender, 2 to 3 minutes. Drain and transfer to the ice bath. Drain in a colander. Remove and discard inner skins from fava beans, and add beans to haricots verts.
- Sprinkle scallops with salt and reserved peppercorn mixture. Heat a cast-iron skillet until very hot over medium-high heat. Add 1 1/2 teaspoons olive oil. Add half the scallops, and cook until well browned, 2 to 3 minutes on each side. Transfer to a plate, and set aside.
- Add remaining 1 1/2 teaspoons olive oil to the skillet. Repeat with the remaining scallops, and transfer to the plate.
- Add olives, onion, tomatoes, and reserved dressing to beans; toss to combine.
- Arrange salad on six plates. Top with eggs and scallops; garnish with tarragon. Serve with lemon wedges, if desired.
CHOPPED NICOISE SALAD
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 (2-cup) servings
Number Of Ingredients 11
Steps:
- Boil water in a large pot with a fitted steamer basket. Put the potatoes in the steamer, cover and steam for 15 minutes. Add the green beans and steam for 6 minutes more. Put the cooked potatoes and beans in a dish and set in the refrigerator to cool, or plunge into a bowl of ice water to cool quickly.
- Put tuna, olives, onion, tomato and lettuce in a large bowl. Dice the potatoes and green beans, add them to the bowl and toss.
- In a small bowl whisk together the oil, lemon juice, mustard, salt and pepper. Pour the dressing over the salad, toss well and serve.
Nutrition Facts : Calories 267 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Carbohydrate 21 grams, Fiber 6 grams, Protein 25 grams
GRILLED SEAFOOD SALAD NICOISE
Steps:
- Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
- Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
- Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
- Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
- Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.
CARIBBEAN GRILLED SCALLOP SALAD
Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill to high heat.
- Pat scallops dry with a paper towel.
- Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
- Coat scallops with cooking spray.
- Place scallops on grill rack; grill 3 minutes on each side or until done.
- Remove scallops.
- Add pineapple to grill rack; grill 2 minutes on each side.
- Remove pineapple from grill; chop pineapple.
- Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
- Chop large pieces of chutney.
- Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
- Add dressing to salad, and toss well.
- Place 1 1/2 cups salad into each of 4 bowls.
- Arrange 3 scallops over each salad.
Nutrition Facts : Calories 138.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 14.8, Sodium 77.3, Carbohydrate 17.2, Fiber 2.9, Sugar 10.4, Protein 9.1
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
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
SCALLOP SALAD
This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez's restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.
- Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
- Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 46 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams
ITALIAN SCALLOP AND SHRIMP SALAD
This light and flavorful appetizer is great for seafood and garlic lovers!
Provided by Lillian
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 8h55m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
- Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 8.2 g, Cholesterol 193.2 mg, Fat 12.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 1.7 g, Sodium 638.9 mg, Sugar 0.1 g
SCALLOP SALAD NICOISE
Steps:
- to make the vinaigrette, whisk together olive oil, vinegar & mustard in a small bowl. stir in shallots salt & pepper. to make salad bring a lg part of boiling water add green beans & cook for 2 min. with a slotted spoon, transfer beans to a bowl of ice water- drain. add potatoes to the same pot of boiling water & coom for 9-10 min transfer to a bowl of ice 7 drain heat olive oil in a lg skillet over medium high heat. season scallops with salt & pepper and place in skillet. don't stir cook for 2-3 min. or until golden brown. turn scallops & repaet on opposite side. seperate lettuce leaves and divide among 4 plates. Top each with one-quarter of the beans, potatoes, scallops, tomatoes & olives. drizzle each with about 2 T vin
SCALLOPS NICOISE WITH TOMATO-OLIVE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
- Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.
- Chop the green olives. There should be about 3 tablespoons. Set aside.
- Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
- Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.
- Heat 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
- Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
- Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams
NIçOISE SALAD RECIPE BY TASTY
Niçoise salad is a classic composed French salad. Hearty enough for a main course, it's filled with olive oil-packed tuna, runny eggs, tender potatoes and green beans, briny olives, crisp cucumber, and crunchy radishes and drizzled with a tangy Dijon vinaigrette.
Provided by Betsy Carter
Categories Lunch
Time 35m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
- Fill a small pot with water and bring to a boil over high heat. Reduce the heat to low and carefully submerge the eggs in the water. Cook for 7 minutes, then transfer to the ice bath. Let the eggs cool for 5 minutes, then peel. Slice the eggs in half lengthwise.
- Add the potatoes to a medium pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander. Cut the potatoes in half.
- Fill a medium pot with water and a large pinch of salt. Once the water begins to boil, add the green beans and cook until bright green and just fork-tender, about 3 minutes. Drain the beans in a colander and rinse with cold water.
- Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, salt, pepper, and vinegar. Add the olive oil and whisk until smooth.
- Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
- Drizzle the vinaigrette over the salad and serve immediately.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 50 grams, Fat 36 grams, Fiber 9 grams, Protein 39 grams, Sugar 7 grams
GRILLED SEAFOOD SALAD NIçOISE
Categories Salad Leafy Green Olive Backyard BBQ Lunch Tuna Scallop Shrimp Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 16
Steps:
- Make the dressing:
- In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
- On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.
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