Scallop Spinach And Orange Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEARED SCALLOP AND ASPARAGUS SALAD



Seared Scallop and Asparagus Salad image

Great starter for an elegant dinner party or a main course. Works well with many different dressings, but I prefer the balsamic. Enjoy!

Provided by ewilson11

Categories     Salad     Seafood Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

¾ cup olive oil
¼ cup balsamic vinegar
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons olive oil, or to taste
½ pound bay scallops
1 bunch fresh asparagus, trimmed
1 (10 ounce) bag fresh spinach

Steps:

  • Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
  • Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear scallops and asparagus in hot oil until caramelizing, 2 to 3 minutes per side.
  • Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 12.3 g, Cholesterol 34.2 mg, Fat 43.9 g, Fiber 4 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 517.3 mg, Sugar 4.6 g

SHRIMP AND SCALLOP SALAD WITH ORANGE SECTIONS



Shrimp and Scallop Salad with Orange Sections image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 8

Salt
1/4 cup white wine vinegar
1 pound raw medium shrimp in their shells
1 pound bay scallops or sea scallops cut in half
5 medium oranges
1 head of romaine lettuce
1/4 cup extra virgin olive oil
Fresh ground black pepper

Steps:

  • In two separate saucepans bring water to a boil with 1 tablespoon salt and 2 tablespoons vinegar in each pan. (If you don't have two saucepans, you can execute this step in two stages using the same saucepan twice.) When the water comes to a boil, drop the shrimp into one pan and the scallops into the other. Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for about 1 minute, until their color turns a flat white. Drain immediately.
  • Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops.
  • Peel 4 oranges with a sharp paring knife, removing the peel and the pith. Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section. Lift out the membrane-less sections and remove any seeds. Set aside.
  • Detach the lettuce leaves from the head, discarding any bruised or wilted leaves. Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner. Cut the leaves into strips about 1/2-inch wide. Cut the remaining orange in half and squeeze out the juice.
  • Combine the shrimp, scallops, and orange sections in a bowl. Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly.
  • Choose a shallow-- neither too deep nor too flat-- serving platter. Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl. Serve at once.

SEA SCALLOPS WITH SPINACH AND ORANGES



Sea Scallops With Spinach and Oranges image

These scallops are so tasty served with spinach and oranges. The recipe is courtesy of the Harvard Street Grill.

Provided by Barb G.

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

6 -8 large scallops
6 ounces Baby Spinach
2 navel oranges
5 large basil leaves, cut into thin strips
1 large shallot, finely chopped
1 garlic clove, chopped
3 ounces olive oil
1 tablespoon butter
fresh cracked black pepper
kosher salt

Steps:

  • Mix finely chopped shallots and garlic set aside.
  • Segment oranges and place segments in a small mixing bowl; add the thin strips of basil to the orange segments, add 1/2 of the finely chopped shallots & garlic to the orange segments; add 1-ounce of olive oil & cracked pepper,Gently Mix; set aside( this can be made early but most be at room temperature to serve).
  • Place TWO saute pans on medium-high heat; season scallops with salt and pepper; divide the remaining olive oil into the TWO preheated pans: In one pan, add butter,Add reserved garlic and shallots, Quickly stir for 10 to 15 SECONDS and Add spinach; saute 20 to 30 seconds; remove from heat and season.
  • In the other pan, Add the seasoned Scallops, sear for about 1 to 2 minutes, Flip over scallops and sear other side for about 1 to 2 minutes; remove from heat (do-not over cook). The center will look slightly translucent when cooked properly.
  • Place sauteed spinach in center of plate, arrange scallops and oranges around the spinach, Serve.

SCALLOPS AND SHRIMP, ORANGE-GLAZED FENNEL AND SPINACH, AND TARRAGON CREAM SAUCE



Scallops and Shrimp, Orange-Glazed Fennel and Spinach, and Tarragon Cream Sauce image

Light dinner, perfect for the end of summer. For a slightly heavier version, serve with your favorite mashed potato recipe. Reserve fennel tops for garnish.

Provided by jpb5028

Categories     Seafood     Shellfish     Scallops

Time 54m

Yield 4

Number Of Ingredients 15

2 tablespoons butter
4 small shallots, minced
½ cup dry white wine
¾ cup milk
¼ cup heavy whipping cream
3 tablespoons finely chopped fresh tarragon
salt to taste
2 tablespoons butter
2 fennel, trimmed and sliced
1 blood orange, juiced
12 ounces fresh spinach
12 jumbo shrimp
12 sea scallops
salt and ground black pepper to taste
5 tablespoons butter

Steps:

  • Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir shallots until translucent, about 5 minutes. Pour in white wine; simmer until reduced by almost half. Strain out shallots; discard.
  • Pour milk, heavy cream, and tarragon into the saucepan; simmer until slightly thickened, about 5 minutes. Season with salt. Reduce heat to low and cover to keep warm.
  • Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir fennel until slightly softened, about 5 minutes. Pour in orange juice; simmer until slightly reduced, about 3 minutes. Stir in spinach. Reduce heat, cover skillet, and cook spinach until softened, about 5 minutes. Stir well. Remove from heat and keep covered.
  • Season shrimp and scallops with salt and pepper.
  • Melt 2 1/2 tablespoons of butter in a cast-iron skillet over medium heat. Add scallops; cook until browned, about 2 minutes. Flip and cook on the second side for 1 minute. Add remaining butter and shrimp to the skillet; cook until shrimp turns pink, 3 to 4 minutes.
  • Spoon some of the cream sauce onto each serving dish. Divide fennel and spinach mixture evenly among dishes. Arrange 3 scallops and 3 shrimp in a spiral over the fennel and spinach mixture.

Nutrition Facts : Calories 612.4 calories, Carbohydrate 27.5 g, Cholesterol 303.9 mg, Fat 34.7 g, Fiber 6.6 g, Protein 45.4 g, SaturatedFat 20.7 g, Sodium 845.7 mg, Sugar 3.7 g

SCALLOP, SPINACH AND ORANGE SALAD



Scallop, Spinach and Orange Salad image

Categories     Salad     Broil     High Fiber     Orange     Almond     Mussel     Spinach     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

2 oranges, peeled, white pith removed
1 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/4 cup olive oil
12 large sea scallops, each cut horizontally into thirds
2 tablespoons (1/4 stick) butter, melted
1/4 teaspoon paprika
8 cups fresh spinach leaves (about 10 ounces)
2 tablespoons sliced almonds, toasted
1/4 cup (1/2 stick) chilled butter, cut into pieces

Steps:

  • Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
  • Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.
  • Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
  • Broil scallops until cooked through, about 3 minutes.
  • Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.
  • Place scallops atop spinach salad. Drizzle sauce over scallops and serve.

More about "scallop spinach and orange salad recipes"

SCALLOP STIR-FRY SALAD RECIPE | EATINGWELL
scallop-stir-fry-salad-recipe-eatingwell image
This 30-minute stir-fry salad offers an abundance of flavor and texture. Scallops and vegetables are stir-fried in a delicious orange-sesame-soy mixture and served on a …
From eatingwell.com
  • Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Stir together orange juice, soy sauce, vinegar, and sesame oil in a small bowl. Set aside.
  • Heat 2 teaspoons of the cooking oil in a medium skillet over medium-high heat. Add scallops; stir-fry about 2 minutes or until scallops are opaque. Remove scallops from skillet.
  • Add remaining 1 teaspoon cooking oil to the skillet. Add pea pods, bell pepper, and scallions; stir-fry for 2 to 3 minutes or until crisp-tender. Add cooked scallops, the baby corn, and orange juice mixture to skillet; stir-fry about 1 minute or until heated through. Remove from heat.
  • Combine napa cabbage and spinach in a large salad bowl. Top with scallop mixture; toss gently to combine.
See details


PAN-SEARED SCALLOPS WITH WILTED SPINACH, WATERCRESS, …
pan-seared-scallops-with-wilted-spinach-watercress image
Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad. 0. SERVES 8 as first course, 4 as main course. SEASON 6 Seafood Classics. WHY THIS RECIPE …
From americastestkitchen.com
Servings 8
Category Main Courses, Weeknight
See details


WARM SPINACH SALAD WITH SCALLOPS | WILLIAMS SONOMA
warm-spinach-salad-with-scallops-williams-sonoma image
2012-02-21  · Warm Spinach Salad with Scallops is rated 5.0 out of 5 by 1 . Garlic crostini are a delicious accompaniment to this salad and take only minutes to prepare. …
From williams-sonoma.com
5/5 (1)
See details


SCALLOP & ORANGE SALAD RECIPE | SPARKRECIPES
scallop-orange-salad-recipe-sparkrecipes image
4. Toss orange segments, walnuts, red onion and spinach with dressing. Place 1-1/2 cups salad on each plate and top with scallops. Serving Size: Makes 4 servings …
From recipes.sparkpeople.com
4.5/5 (2)
See details


SEARED SCALLOPS WITH ORANGE AND RED ONION SALAD | …
seared-scallops-with-orange-and-red-onion-salad image
2021-05-17  · Do not overcook the scallops, as they go quickly from perfectly tender to overcooked and tough. Add the onion (including the vinegar), mint, a pinch of salt and …
From williams-sonoma.com
5/5 (1)
See details


SEARED SCALLOPS WITH WILTED FENNEL & SPINACH SALAD ...
seared-scallops-with-wilted-fennel-spinach-salad image
2004-02-01  · Stir in the spinach and toss until it wilts, about 1 minute. Remove from the heat and keep warm. While the fennel is cooking, slice the ends off the orange with a …
From finecooking.com
5/5 (3)
Servings 4
Cuisine French
Category Main Course
See details


WARM SPINACH ORANGE SCALLOP SALAD RECIPE | SPARKRECIPES
warm-spinach-orange-scallop-salad-recipe-sparkrecipes image
Directions. Rinse scallops. Place in plastic or glass bowl and mix with fresh squeezed orange juice. Heat skillet to medium heat. Add oil. Cook spinach until just wilted, turning frequently. Push spinach to edge of pan. Increase heat to medium high. Place …
From recipes.sparkpeople.com
See details


SCALLOPS WITH WARM SPINACH SALAD FROM REAL RESTAURANT …
scallops-with-warm-spinach-salad-from-real-restaurant image
Scallops! Nestled with a Warm Spinach Salad Restaurant Seafood Salad Recipe. This restaurant seafood salad is a very special recipe that combines Scallops in a warm Spinach Salad and calls for roasted red pepper vinaigrette that brings everything …
From real-restaurant-recipes.com
See details


PAN-SEARED SCALLOPS WITH GINGER-ORANGE SPINACH RECIPE ...
1998-06-01  · Add remaining ginger mixture, and sauté 30 seconds. Add orange rind and juice, and bring to a boil. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts. Remove from skillet, …
From myrecipes.com
3.5/5 (4)
Servings 4
  • Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.
  • Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and sauté 30 seconds. Add orange rind and juice, and bring to a boil. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts. Remove from skillet, and keep warm.
  • Remove scallops from marinade, reserving marinade. Place skillet coated with cooking spray over high heat until hot. Add scallops; cook 1 1/2 minutes on each side or until golden brown. Remove from skillet; keep warm. Add reserved marinade to skillet. Bring to a boil; cook until sauce is reduced to 1/4 cup (about 5 minutes).
See details


SPINACH AND SCALLOP SALAD RECIPE | MYRECIPES
Heat oil in a large nonstick skillet over medium heat. Add shallots and next 4 ingredients; cook 15 minutes or until pine nuts are golden brown. Remove from heat; stir in 1/4 teaspoon each salt and pepper. …
From myrecipes.com
  • Heat oil in a large nonstick skillet over medium heat. Add shallots and next 4 ingredients; cook 15 minutes or until pine nuts are golden brown. Remove from heat; stir in 1/4 teaspoon each salt and pepper.
  • Combine scallops and lemon juice. Coat food rack with cooking spray; place on grill over medium-high heat. Place scallops on rack, and grill 5 minutes on each side or until done. Sprinkle with remaining 1/4 teaspoon each salt and pepper.
  • Combine spinach and 1 cup Balsamic-Lemon Vinaigrette in a large bowl, tossing to coat. Reserve remaining vinaigrette for another use. Arrange spinach mixture and scallops on plates. Sprinkle with pine nut mixture.
See details


SPINACH & FRISEE SALAD WITH TANGERINES & CORIANDER-CRUSTED ...
To prepare salad: Combine spinach, frisee and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates. Step 3. Coarsely grind or chop …
From eatingwell.com
  • To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.
  • To prepare salad: Combine spinach, frisee and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates.
  • Coarsely grind or chop coriander seeds and combine with kosher salt and pepper in a small bowl. Sprinkle on both sides of scallops. Heat canola oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering but not smoking. Add the scallops and cook until they develop a golden brown crust and are just opaque all the way through, 2 to 3 minutes per side. Serve the scallops on the salad.
See details


SEARED SCALLOPS AND SPINACH SALAD RECIPE - FOOD.COM
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 …
From food.com
See details


WILTED SPINACH AND ORANGE SALAD WITH PAN-SEARED SCALLOPS
Transfer all the scallops to a large plate; set aside. Wipe out skillet using wad of paper towels. Add the olive oil, onion, orange juice, thyme, and 1/2 tsp salt to the skillet and return to medium-high heat until the onion is slightly softened, about 1 minute. Remove the pan from the heat, add the oranges and vinegar, and swirl to incorporate.
From bigoven.com
5/5 (2)
Servings 4
Cuisine French
Category Salad
See details


SCALLOP SALAD | ORANGE SWEETNESS | DISHES DELISH
2017-02-20  · In a shallow bowl, add lettuce, tomatoes, orange wheels and feta cheese. In a shallow mixing bowl, add oil, orange juice and vinegar and whisk together until combined, set aside. Heat a medium sauté pan on medium and add 2 tablespoons butter. Once butter is melted, add scallops in a single layer. Sauté 3 minutes on each side.
From dishesdelish.com
Estimated Reading Time 3 mins
See details


PAN-SEARED SCALLOPS WITH WILTED SPINACH, WATERCRESS, AND ...
Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad recipe: Sea scallops can vary dramatically in size from 1 to 1 1 /2 ounces each. A dinner portion, therefore, can range from 4 to 6 scallops per person. To ensure that the scallops cooks at the same rate, be sure to buy scallops of similar size. To remove the small, firm tendon from the scallop, gently tug at it it should ...
From bigoven.com
5/5
See details


SAUTEED SCALLOPS WITH SPINACH AND PROCUITTO RECIPES
Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto. Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside ...
From tfrecipes.com
See details


SCALLOP SPINACH AND ORANGE SALAD- TFRECIPES
Recipes By Calories; Dessert; Main Dish; Appetizers; Healthy; Foods for events. Christmas Thanksgiving Spring Winter Summer Fall Search. Scallop Spinach And Orange Salad. BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS. Provided by Rachael Ray : Food Network. Categories side-dish. Time 5m. Yield 4 servings. Number Of Ingredients 7. Ingredients ; 8 ounces baby spinach, …
From tfrecipes.com
See details


WHEATLESS WEDNESDAY: SCALLOPS WITH SPINACH SALAD | KCET
Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad Serves 4 as a main SALAD: 4 oz baby spinach (5-1/2 cups lightly packed) 1 small bunch watercress; washed, dried and stemmed (4 cups lightly packed) 3/4 cup sliced almonds, toasted. SCALLOPS: 1-1/2 lbs large sea scallops (16-24), tendons removed 4 tbsp vege oil. DRESSING: 3 tbsp evoo 1/2 medium red onion, julienned thinly 1 ...
From kcet.org
See details


SCALLOP, SPINACH AND ORANGE SALAD RECIPE - FOOD & DRINK ...
Scallop, Spinach and Orange Salad Recipe. Previous Next. 2 oranges, peeled, white pith removed; 1 cup orange juice; 3 tablespoons balsamic vinegar; 2 tablespoons minced shallot ; 1/4 cup olive oil; 12 large sea scallops, each cut horizontally into thirds; 2 tablespoons (1/4 stick) butter, melted; 1/4 teaspoon paprika; 8 cups fresh spinach leaves (about 10 ounces) 2 tablespoons sliced almonds ...
From fooddrinkrecipes.com
See details


SPINACH RED CABBAGE SALAD WITH ORANGE DRESSING RECIPES
2 large green onions, thinly sliced. Steps: In a pint jar with a tight lid, combine orange juice, vinegar, sugar, salt and pepper; shake well. Prepare vegetables as noted. On a large serving platter, arrange thinly sliced red cabbage in the center of the platter. Arrange spinach around the cabbage.
From tfrecipes.com
See details


SPINACH AND ORANGE SALAD RECIPES - YAKCOOK.COM
More about "spinach and orange salad recipes" BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED … From foodnetwork.com 2016-11-18 · Deselect All. 8 ounces baby spinach, about 5 to 6 cups. 1 cup mandarin oranges, drained. 1/2 cup chopped red onions. 1 tablespoon orange marmalade. 2 … 5/5 (51) Author Rachael Ray. Servings 4. Category Side-Dish. Arrange spinach leaves on a …
From yakcook.com
See details


SEA SCALLOPS WITH SPINACH AND ORANGES RECIPES
Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad recipe: Sea scallops can vary dramatically in size from 1 to 1 1 /2 ounces each. A dinner portion, therefore, can range from 4 to 6 scallops per person. To ensure that the scallops cooks at the same rate, be sure to buy scallops of similar size. To remove the small, firm tendon from the scallop, gently tug at it it should ...
From tfrecipes.com
See details


SCALLOP & ORANGE SALAD | PARENTS
Oranges add a refreshing, citrusy touch to this healthy salad topped with scallops. A sweet and savory dressing adds just the right touch to this recipe that can be prepared in less than 30 minutes.
From parents.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook spinach scallops in a skillet?
Place in plastic or glass bowl and mix with fresh squeezed orange juice. Heat skillet to medium heat. Add oil. Cook spinach until just wilted, turning frequently. Push spinach to edge of pan. Increase heat to medium high. Place scallops in center of skillet and cook for two minutes or until opaque, turning once.
How to make scallops with spinach and wine?
Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm. Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes.
What's the best way to make dressing for scallops?
Use pan juices for dressing. Rinse scallops. Place in plastic or glass bowl and mix with fresh squeezed orange juice. Heat skillet to medium heat. Add oil. Cook spinach until just wilted, turning frequently. Push spinach to edge of pan. Increase heat to medium high.
How many calories are in scallops with spinach?
3 scallops with 1/2 cup spinach mixture: 247 calories, 11g fat (4g saturated fat), 56mg cholesterol, 964mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 26g protein. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Related Search