Scallops With Salad Greens Recipes

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

SCALLOP SALAD



Scallop Salad image

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

2 spring onions, cut in half
3 tablespoons olive oil, or more as needed
2 fingerling potatoes, cooked, cooled and cubed
Salt and freshly ground black pepper
4 large scallops, sliced in half horizontally
1 teaspoon sherry vinegar, or more as needed
4 cups mixed greens and herbs (sorrel, frisée, arugula, cilantro)

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

SPECIAL SCALLOP SALAD



Special Scallop Salad image

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

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

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

GRILLED SCALLOP SALAD



Grilled Scallop Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1 tablespoon olive oil, plus more for brushing
2 tablespoons freshly squeezed orange juice
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper
1 bunch watercress, coarsely chopped
1/2 bulb fennel, halved lengthwise, cored, and thinly sliced lengthwise
12 large sea scallops, tough muscle removed

Steps:

  • Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.
  • Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.
  • Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.

CARIBBEAN GRILLED SCALLOP SALAD



Caribbean Grilled Scallop Salad image

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

12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish dry rub seasonings, divided (such as Emeril's)
cooking spray
5 slices fresh pineapple (1/2-inch)
4 cups gourmet salad greens or 4 cups mixed salad greens
4 cups torn boston lettuce (about 2 small heads)
1/3 cup diced peeled avocado
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil

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

SAUTEED SCALLOPS WITH ANDOUILLE AND BABY GREENS



Sauteed Scallops with Andouille and Baby Greens image

Categories     Salad     Leafy Green     Pork     Shellfish     Appetizer     Sauté     Dinner     Sausage     Seafood     Scallop     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 appetizer servings

Number Of Ingredients 8

1/4 cup chopped shallots
3 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 cup plus 3 tablespoons olive oil
1 4.5-ounce bag mixed baby greens
18 sea scallops, side muscles trimmed, halved crosswise
6 ounces andouille sausage,* cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley

Steps:

  • Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in medium bowl to blend. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover dressing and let stand at room temperature. Rewhisk before using.)
  • Toss mixed baby greens in large bowl with enough dressing to coat. Divide salad among 6 plates. Heat 2 tablespoons of remaining olive oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet in single layer. Cook until scallops are just opaque in center and lightly browned and all juices have evaporated, about 2 minutes per side. Transfer scallops to plate.
  • Heat remaining 1 tablespoon oil in same skillet over high heat. Add sausage and sauté until crisp, about 3 minutes. Return scallops to skillet and stir just until heated through, about 30 seconds. Sprinkle scallop and andouille sausage mixture around salads, dividing equally. Drizzle scallop and andouille sausage mixture with some of remaining dressing. Sprinkle with parsley and serve.
  • Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.

SCALLOPS WITH SALAD GREENS



Scallops With Salad Greens image

Provided by Craig Claiborne

Categories     salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound sea or bay scallops
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons olive oil, approximately
1/4 pound red leaf lettuce
1/4 pound corn salad, field salad or mache, available at many greengrocers
1 small bunch watercress
1/4 pound radicchio
2 tablespoons plus 1/2 teaspoon balsamic vinegar
1 1/2 tablespoons butter
1 fresh or canned black truffle shaved as thinly as possible, optional

Steps:

  • If sea scallops are used, cut them crosswise in half. If bay scallops are used, leave them whole. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill. If they are to be cooked on a grill, preheat the grill until it is quite hot. Sprinkle the scallops with salt and pepper. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil. Set aside.
  • To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves. Rinse and drain thoroughly. Put the greens in a bowl.
  • Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste. Beat thoroughly with a wire whisk. Pour the sauce over the greens and toss.
  • If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer. Cooking times will depend on the size of the scallops. Turn the scallops and cook on the second side 1 minute or longer. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops. Shaking the skillet and stirring, cook for 2 minutes or longer. Do not overcook.
  • Place the salad greens in an oval or circular serving dish. Arrange the scallops neatly around the greens. Reserve any leftover oil in the skillet.
  • Heat the butter in a small saucepan until it is hazelnut brown. Do not allow it to blacken. Line a saucepan with a small strainer, and strain in the butter. Stir in the remaining 1/2 teaspoon vinegar.
  • Add any leftover oil from the skillet and blend. Spoon this sauce over the scallops. If desired, sprinkle with truffle shavings and serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 2 grams, TransFat 0 grams

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.

SEARED SCALLOPS WITH BITTER GREENS, FRIED SHALLOTS AND ANDOUILLE



Seared Scallops with Bitter Greens, Fried Shallots and Andouille image

Provided by Guy Fieri

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Canola oil, for frying
3/4 cup all-purpose flour
Salt and freshly cracked black pepper
2 shallots, sliced, separate the rings
3 tablespoons sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 cup olive oil, plus 1 tablespoon
6 ounces andouille sausage (about 2 links), diced
12 scallops, cleaned, dried
1/2 small head radicchio, torn into bite-sized pieces
1 cup baby arugula
1/2 head butter lettuce, torn into pieces
1/2 head frisee, torn
3 chives, minced

Steps:

  • In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
  • In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel.
  • Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.
  • Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
  • Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
  • Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.

SEARED SCALLOPS WITH FLAVOURED GREENS



Seared scallops with flavoured greens image

Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch

Provided by Tom Kerridge

Categories     Canapes, Dinner

Time 25m

Yield Serves 6

Number Of Ingredients 8

2 tbsp rapeseed oil
3 shallots , diced
2 garlic cloves , crushed
zest and juice 2 lemons
300g dark greens , such as cavalo nero or kale, stalks removed then shredded
50g anchovies , chopped
9 large scallops , roe removed and halved horizontally
knob of butter

Steps:

  • Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
  • Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.33 milligram of sodium

SEARED SCALLOPS WITH NEW POTATOES AND GREENS



Seared Scallops With New Potatoes and Greens image

This warm salad makes for a quick, light supper. Be careful not to overcook the scallops, or they'll lose their subtle texture. If you can, make the lemon dressing earlier in the day to allow flavors to blend.

Provided by Dancer

Categories     Potato

Time 43m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup silken tofu or 1 cup soft tofu
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon anchovy paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1 lb yukon gold potatoes or 1 lb red-skinned new potato
1 1/4 lbs sea scallops
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
8 cups mixed salad greens, such as baby lettuces sorrel, and tatsoi
6 tablespoons chopped fresh chives
2 teaspoons cracked black pepper

Steps:

  • To make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper.
  • Process until smooth.
  • With the motor running, slowly add the extra-virgin olive oil.
  • Cover and refrigerate until needed.
  • Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
  • Reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes.
  • Drain and let stand until just cool enough to handle.
  • Cut each potato in half or quarters, if the potatoes are large.
  • In a bowl, toss the potatoes gently with half of the dressing.
  • Set aside and keep warm.
  • Season the scallops with the salt and black pepper.
  • In a large frying pan, heat the olive oil over medium-high heat.
  • Place the scallops in the hot pan and sear on one side until golden, about 1 minute.
  • Turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer.
  • Remove from the heat.
  • To serve, toss the greens with the remaining dressing and divide among individual plates.
  • Scatter the potatoes and scallops over the greens.
  • Sprinkle with the chives and cracked pepper.
  • Serve immediately.

Nutrition Facts : Calories 323.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 47.8, Sodium 582.8, Carbohydrate 28, Fiber 2.6, Sugar 1.2, Protein 26.7

SCALLOP SALAD WITH NEW POTATOES IN CREAMY VINAIGRETTE



Scallop Salad with New Potatoes in Creamy Vinaigrette image

Categories     Salad     Herb     Potato     Shellfish     Appetizer     Sauté     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon prepared hot English mustard
1 teaspoon Dijon mustard
1/2 cup mayonnaise
1 tablespoon whipping cream
2 tablespoons finely chopped fresh chives
8 small red-skinned potatoes
16 medium sea scallops (about 1 pound), halved horizontally
5 ounces mixed baby greens
Additional chopped fresh chives

Steps:

  • Whisk 1 tablespoon oil, vinegar and both mustards in medium bowl to blend. Whisk in mayonnaise, then cream. Mix in 2 tablespoons chives. Season vinaigrette to taste with salt and pepper.
  • Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes; pat dry with paper towels. Cool completely. Cut each potato crosswise into 4 slices.
  • Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add potatoes and sauté until golden, about 2 minutes per side. Using slotted spoon, transfer potatoes to plate. Add scallops to same skillet and sauté until just cooked through, about 1 minute per side.
  • Toss mixed greens in large bowl with enough vinaigrette to coat. Season salad to taste with salt and pepper. Spoon salad onto center of plates. Arrange scallops and potatoes atop salad. Drizzle remaining vinaigrette around scallops and potatoes. Sprinkle with additional chopped chives and serve.

More about "scallops with salad greens recipes"

LEMON SCALLOPS OVER GREENS - RECIPE GIRL
lemon-scallops-over-greens-recipe-girl image
2020-01-03 Instructions. Heat the oil in a large nonstick skillet over high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the pan, and …
From recipegirl.com
Reviews 1
Servings 4
Cuisine American
Category Salad
  • Heat the oil in a large nonstick skillet over high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the pan, and sauté 2 minutes on each side. Remove cooked scallops from the pan, and keep warm.
  • Melt the butter in the pan. Add the shallots and garlic; sauté 30 seconds. Add the wine and lemon juice; cook 1 minute. Return the scallops to the pan; toss to coat. Remove from heat; sprinkle with parsley. Place the greens in a bowl. Serve the sauteed scallops over the mixed greens. Drizzle the pan juices over.


SCALLOP SALAD RECIPE | EATINGWELL
scallop-salad-recipe-eatingwell image
2021-05-07 Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Sprinkle scallops with 1/4 teaspoon cracked pepper and cook, …
From eatingwell.com
Category Healthy Scallop Recipes
Calories 313 per serving
Total Time 20 mins
  • Whisk shallot, vinegar and mustard together in a small bowl. Slowly whisk in 2 tablespoons oil; set aside. Add escarole (or frisée) and lettuce to a large heatproof bowl; set aside.
  • Add pancetta to a cold medium skillet; place over medium heat. Cook, stirring occasionally, until the pancetta is crispy, 6 to 8 minutes. Using a slotted spoon or tongs, transfer the pancetta to a paper-towel-lined plate. Do not wipe the pan.
  • Add 2 tablespoons oil to the pan and increase the heat to medium-high. Add capers; cook, stirring often, until the capers are crispy and some have broken open, 2 to 3 minutes. Using a slotted spoon or tongs, transfer the capers to the plate with the pancetta. Pour the hot oil from the pan over the lettuces, tossing to combine. (The greens will wilt slightly.)
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Sprinkle scallops with 1/4 teaspoon cracked pepper and cook, undisturbed, until golden brown, about 3 minutes per side. Remove from heat.


SEARED SCALLOPS W/ FRESH GREEN SALAD | VALLEY FARM …
seared-scallops-w-fresh-green-salad-valley-farm image
Preheat over medium-high heat 2 Tpsb high smoke point oil in a non-stick or cast-iron sauté pan, remove abductor muscle from the scallops and season with …
From valleyfarmmarkets.com
Estimated Reading Time 40 secs


OUR BEST SCALLOP RECIPES | FOOD & WINE
our-best-scallop-recipes-food-wine image
2021-06-22 Coconut-and-Scallop Aguachile Verde (35 minutes) Credit: Greg Dupree. Get the Recipe. Fresh young coconut has tender meat that separates easily from the shell; if unavailable, substitute bottled ...
From foodandwine.com


PAN SEARED SCALLOPS & GARLIC GREENS - MY PCOS KITCHEN
pan-seared-scallops-garlic-greens-my-pcos-kitchen image
2017-10-16 Place a frying pan on high heat with 2 tablespoons of olive oil. Cut the ends off the green beans and put into the pan with salt and pepper. Cook for 5 mins. Remove the beans from the pan and place onto a plate. Salt the …
From mypcoskitchen.com


SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING …
seared-sea-scallop-salad-with-honey-lime-dressing image
2021-10-04 Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check). Transfer to a plate; repeat with remaining scallops. To serve, arrange greens and vegetables on individual plates. Place scallops on …
From thespruceeats.com


SEARED SEA SCALLOPS ON A BED OF SAUTéED GREENS
seared-sea-scallops-on-a-bed-of-sauted-greens image
Heat the oil over medium heat until it is hot but not smoking. Add the dredged scallops in a single layer, working in batches if needed. Cook the scallops until a brown crust forms on the bottom, 1 to 2 minutes. Turn the scallops with tongs …
From earthboundfarm.com


SEARED SCALLOPS AND WILTED GREENS - A SPICY PERSPECTIVE
seared-scallops-and-wilted-greens-a-spicy-perspective image
2016-07-23 Heat an iron skillet to high. Dry the scallops thoroughly and remove the "foot" on the side of each scallop. Salt and pepper liberally. Add the oil to the pan and swirl around. When it starts to smoke, quickly add the scallops. Cook …
From aspicyperspective.com


OUR FAVORITE SIDE DISHES FOR SCALLOPS | ALLRECIPES
our-favorite-side-dishes-for-scallops-allrecipes image
2020-12-01 Refreshing Summer Squash Salad. Credit: bd.weld. View Recipe. Lemon peel and mint bring zest and zing to summer squash and zucchini. Crispy, chopped prosciutto and crumbled feta add some salt. All that's missing is a …
From allrecipes.com


SEARED SCALLOPS ON MIXED GREENS WITH CITRUS VINAIGRETTE
seared-scallops-on-mixed-greens-with-citrus-vinaigrette image
Make Vinaigrette: Place orange peel, lime peel, garlic, mustard, orange juice, lime juice and vinegar in medium bowl; whisk to combine. Slowly add half of the oil drop by drop to juice mixture, whisking constantly. Continue whisking and …
From readyseteat.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
recipes-dinners-and-easy-meal-ideas-food-network image
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


PAN-FRIED SCALLOPS WITH HORSERADISH CREAM AND WINTER …
pan-fried-scallops-with-horseradish-cream-and-winter image
To cook the scallops. Trim away the tough muscle from the side of each scallop, then set aside at room temperature. Wash the salad greens, dry well, and combine in a bowl. Dress with the lemon zest and juice and the extra virgin …
From finecooking.com


GREEN SALAD WITH SCALLOPS RECIPE | EAT SMARTER USA
2016-09-22 The Green Salad with Scallops recipe out of our category Mussel and Clam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com
Cuisine European, French
Total Time 25 mins
Servings 2
Calories 575 per serving


PAN SEARED SCALLOPS WITH BABY GREENS AND CITRUS MOJO VINAIGRETTE
2009-01-19 Instructions. Citrus Mojo Vinaigrette: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper. Peel the remaining …
From skinnytaste.com


PAN-SEARED SCALLOPS AND BACON SALAD RECIPE | MYRECIPES
Place salad greens in a large bowl; set aside. Step 3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, pat dry with paper towels, and crumble. …
From myrecipes.com


GRILLED SCALLOPS OVER MIXED-GREEN & HERB SALAD RECIPE
1 pound sea scallops ; 1 tablespoon plus 1/2 cup olive oil ; ¾ teaspoon salt ; ½ teaspoon fresh-ground black pepper ; 4 teaspoons sherry vinegar or red- or white-wine vinegar ; ½ pound …
From myrecipes.com


SEARED SCALLOP SALAD WITH ASPARAGUS AND SCALLIONS RECIPE
Repeat with the asparagus. In a large skillet, heat 2 tablespoons of the olive oil. Add the scallions and asparagus and season with salt and pepper. Cook over moderately high heat, …
From foodandwine.com


SEARED SCALLOPS WITH BALSAMIC GLAZE AND SAUTEED GREENS
2003-02-12 1 pound escarole or bok choy greens, thinly sliced or torn into 2-inch pieces. Salt and freshly ground black pepper. 1/4 cup balsamic vinegar. 1/4 cup chicken stock or broth. …
From washingtonpost.com


FRIED SCALLOPS WITH MIXED GREEN SALAD RECIPE | EAT SMARTER USA
The Fried Scallops with Mixed Green Salad recipe out of our category Mussel and Clam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


SEARED SCALLOPS WITH GREEN GODDESS SLAW RECIPE | EATINGWELL
Pour into a large bowl and add cabbage, snow peas, carrots and radishes; toss to coat. Advertisement. Step 2. Heat oil in a large cast-iron skillet over medium-high heat. Pat …
From eatingwell.com


WHAT TO SERVE WITH SCALLOPS (33 BEST SIDE DISHES, APPETIZERS
1. Drawn Butter. This is an amazing all-around winner for serving with scallops and seafood in general! It's easier than homemade clarified butter and has more flavor. The tasty infusion of …
From bakeitwithlove.com


GRILLED SCALLOPS OVER MIXED-GREEN AND HERB SALAD - GLUTEN FREE …
This gluten free, primal, and whole 30 recipe has 195 calories, 13g of protein, and 4g of fat per serving. The Fourth Of July will be even more special with this recipe. From preparation to the …
From fooddiez.com


DINNER SALAD OF SEA SCALLOPS AND GREENS - LEMON THYME AND GINGER
2017-05-17 Plate the salad. On each plate, place half of the seasoned lettuce. Arrange the seasoned potatoes, asparagus, scallops, and fruit on top of the lettuce. Sprinkle small clumps …
From lemonthymeandginger.com


10 BEST SHRIMP SCALLOP SALAD RECIPES | YUMMLY
2022-06-01 sliced cucumber, vinaigrette, salad greens, salt, olive oil, cherry tomatoes and 7 more Grilled Scallop Salad MyRecipes fresh mint leaves, ground black pepper, seedless …
From yummly.com


GRILLED SCALLOPS OVER MIXED-GREEN AND HERB SALAD
2008-09-03 Directions. Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. In a glass or stainless-steel bowl, …
From delish.com


RECIPE: DELISH SEARED SCALLOPS WITH A SPICY MANGO SALSA
2022-07-10 Salt all the Scallops on both sides and add to the hot pan for 2 min max per side.. Place half of the mango mixture on each of 2 plates, top with 3 Scallops each and a sprig of …
From usfoodculture.blogspot.com


RECIPE DETAIL PAGE | LCBO
Turn scallops over and remove skillet from heat. Add oil to skillet and transfer to oven. Cook for 6 to 7 minutes or until scallops are just cooked and undersides are well seared. 3 Meanwhile, …
From lcbo.com


PAN SEARED SCALLOPS WITH GREENS AND GINGER ... - SEA SALT …
2016-11-15 I don't think I could ever get tired of eating scallops. Just writing this makes me want to make this easy salad again and again and again. Light plump bites, sprinkled with just …
From seasaltgalleykat.com


PAN SEARED SCALLOPS WITH BABY GREENS RECIPE - RECIPES.NET
2022-03-23 Arrange mixed greens and arugula in the center of a plate or platter. Top with red onion. Wash scallops and pat dry with a paper towel. Season with salt. Heat a medium size …
From recipes.net


PAN-SEARED SCALLOPS WITH LEMON BUTTER - ONCE UPON A CHEF
2022-03-30 Move the scallops to a plate. Remove the pan from the heat and add the remaining butter to the skillet. Add the lemon juice and swirl the pan a few times, scraping up any …
From onceuponachef.com


SEARED SCALLOPS WITH NEW POTATOES AND FIELD GREENS - MAYO CLINIC
2019-01-25 In a blender or food processor, combine the tofu, lemon zest and juice, mustard, garlic and pepper. Process until smooth. With the motor running, slowly add the olive oil. …
From mayoclinic.org


A RECIPE FOR BAY SCALLOPS SERVED ON A GREEN SALAD
A Recipe for Bay Scallops Served on a Green Salad . Facebook Comment MORE. Twitter Google+. Martha Stewart and Chef Pietro Del Re make a fresh bay scallop salad with onions …
From marthastewart.com


GRILLED SCALLOPS OVER MIXED-GREEN SALAD RECIPE | RECIPES.NET
2022-03-22 Light the grill or heat the broiler. Toss the scallops with 1 tablespoon of oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. In a glass or stainless-steel bowl, whisk together …
From recipes.net


Related Search