Scallops Pecans Wilted Salad Recipes

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SCALLOPS WITH WILTED SPINACH



Scallops with Wilted Spinach image

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

Steps:

  • In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. 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. Stir in bacon. Serve with scallops.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

SCALLOP SALAD



Scallop Salad image

Provided by Food Network

Time 20m

Number Of Ingredients 14

2 tablespoons olive oil, plus 2 ounces
1/4 pound sea scallops
2 U-12 shrimp, shelled and cleaned
1/4 pound calamari, cleaned and sliced into rings
1 cup mixed field greens
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
1/2 Bermuda onion, chopped
1 vine ripened tomato, sliced into wedges
Cucumber slices for garnish
1-ounce vinegar
Salt and pepper to taste
Fresh basil for garnish

Steps:

  • Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
  • In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.

TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE



Tatsoi and Warm Scallop Salad with Spicy Pecan Praline image

Categories     Salad     Leafy Green     Quick & Easy     Pecan     Scallop     Avocado     Summer     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 17

For praline
1/3 cup pecans, chopped fine
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
3 tablespoons sugar
3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado (preferably California)
7 cups tatsoi (thick, spoon-shaped Asian greens) or baby spinach leaves, washed well and spun dry

Steps:

  • Make praline:
  • In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
  • Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
  • In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.

GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE SLAW



Glazed Sea Scallops with Wilted Napa Cabbage Slaw image

Categories     Sauté     Quick & Easy     Scallop     Cabbage     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 1/2 teaspoons soy sauce
1 1/2 tablespoons white wine vinegar
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon Asian sesame oil
3 cups thinly sliced Napa cabbage
1 medium carrot, shredded
1 scallion, sliced thin
1/2 pound sea scallops
Garnish: thinly sliced scallion greens

Steps:

  • In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
  • In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.
  • Remove tough muscles from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm.
  • Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
  • Serve slaw topped with scallops and garnished with scallion greens.

WARM PEAR AND SCALLOP SALAD



Warm Pear and Scallop Salad image

An unusual and elegant salad that is quick and easy to fix. It is from a 1990 cookbook called "365 Easy One-Dish Meals".

Provided by loof751

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 carrots
1 zucchini
1 potato
1 lb sea scallops
3 pears (fresh, firm)
1/2 cup chopped pecans
1/2 cup ranch dressing
7 cups salad greens
1 tomatoes

Steps:

  • Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin strips. Core the pears and cut into 1-inch chunks. Slice the tomato into 8 slices.
  • In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover. Heat to boiling, cover, and cook for 5 minutes.
  • Add scallops. Cook 2-3 minutes, until scallops are opaque throughout.
  • Remove pan from heat. Drain and discard liquid.
  • Add pears, pecans, and dressing and toss to combine.
  • To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.

Nutrition Facts : Calories 500.1, Fat 26.9, SaturatedFat 3.4, Cholesterol 45.6, Sodium 537.3, Carbohydrate 43.7, Fiber 9.8, Sugar 18.3, Protein 25.1

SCALLOPS-PECANS WILTED SALAD



Scallops-Pecans Wilted Salad image

This salad is beautiful, easy & quick! Makes a lovely Holiday Dish! Better Homes & Gardens Magazine, November 2008 edition!

Provided by Manami

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh scallops or 1 1/2 lbs frozen sea scallops
1/2 cup pecan halves or 1/2 cup pecans, chopped into quarters
salt, to taste
ground black pepper
2 tablespoons olive oil
1 tablespoon sesame seeds
6 cups arugula
4 medium head endive, leaves separated and sliced crosswise (3-1/2 to 4 cups)
1/2 cup maple syrup
1/3 cup reduced sodium soy sauce
1/4 teaspoon cayenne pepper or 1/4 teaspoon crushed red pepper flakes

Steps:

  • PREPARE SALAD:.
  • Thaw scallops, if frozen.
  • Halve scallops horizontally (about 1/2 inch thick).
  • Rinse scallops; pat dry.
  • In a dry skillet cook and stir pecans over medium-high heat for 3 to 4 minutes or until toasted.
  • Transfer pecans to bowl; set aside.
  • Season scallops with salt and black pepper.
  • In the same skillet cook scallops in hot oil over medium-high heat just until golden brown, about 1 to 2 minutes per side.
  • Transfer scallops to bowl with pecans; sprinkle with sesame seeds.
  • Cover; keep warm.
  • In a bowl toss together arugula and endive.
  • PREPARE DRESSING:.
  • In a saucepan combine syrup, soy sauce, and cayenne pepper or crushed red pepper flakesr.
  • Bring to boiling; remove from heat.
  • Toss greens with three-quarters of the warm dressing.
  • Cover with plate for 30 to 60 seconds or until arugula begins to wilt.
  • Toss remainder of dressing with scallop mixture.
  • Divide greens among 4 plates; top with scallop mixture. .
  • ** For even cooking in this recipe we halve the scallops horizontally so they will be about 1/2-inch thick.

Nutrition Facts : Calories 519.5, Fat 19.4, SaturatedFat 2.3, Cholesterol 56.3, Sodium 1107.1, Carbohydrate 53.4, Fiber 18, Sugar 26.7, Protein 38.5

SEARED SCALLOPS, SWEET POTATO AND PECAN SALAD



SEARED SCALLOPS, SWEET POTATO AND PECAN SALAD image

Categories     Shellfish

Yield 8 Side

Number Of Ingredients 17

Vinaigrette:
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Dash of salt
Dash of freshly ground black pepper
Salad:
3 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound sea scallops
6 cups gourmet salad greens
1 cup seedless red grapes, halved
1 large red bell pepper, cut into thin strips
1/4 cup pecans, toasted

Steps:

  • To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk. Preheat oven to 400°. To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake at 400° for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely. Sprinkle scallops with 1/4 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture; toss gently to coat. Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads. Sprinkle each serving with 2 teaspoons pecans.

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