SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING RECIPE
Steps:
- Gather the ingredients.
- In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.
- Taste and adjust accordingly.
- Set aside.
- Gather the ingredients.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
- Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
- Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.
- 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 top, whisk dressing to recombine, then drizzle sparingly over top. Recipe Source: by Katherine Fausset, et al; (Villard Books) Reprinted with permission.
Nutrition Facts : Calories 242 kcal, Carbohydrate 17 g, Cholesterol 62 mg, Fiber 1 g, Protein 32 g, SaturatedFat 1 g, Sodium 1068 mg, Sugar 6 g, Fat 6 g, ServingSize 4-6 bowls salad (4-6 servings), UnsaturatedFat 0 g
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
VINAIGRETTE SCALLOPS AND SHRIMP SALAD
Tender scallops and shrimp meet crunchy bell peppers and red onion in this refreshing salad dressed with Marie's® Garlic Parmesan Italian Vinaigrette. Garnish with fresh chopped cilantro if desired.
Provided by Marie's Dressings
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
- Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 8.9 g, Cholesterol 442.6 mg, Fat 13.8 g, Fiber 2.9 g, Protein 50.4 g, SaturatedFat 2.7 g, Sodium 751.3 mg, Sugar 4 g
SEARED SCALLOPS WITH PINEAPPLE
Make and share this Seared Scallops With Pineapple recipe from Food.com.
Provided by Chef Hawgwild
Categories Low Cholesterol
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt, pepper and chili flakes.
- In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
- Sear the scallops until golden brown on both sides, but only flip once.
- Remove and set aside on a plate.
- Next add the chopped garlic and cook for just a minute or two, then add the wine.
- The garlic and wine should start to simmer, continue this until its reduced.
- Then add the pineapple and stir around to coat.
- Pour it all over the scallops and garnish. Serve immediately.
- For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.
Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9
SPICY SEARED SCALLOP SALAD
Steps:
- Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
- In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens
SEA SCALLOP SALAD WITH CELERY AND SPICY VINAIGRETTE
Steps:
- Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
- Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
- On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve
SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD
Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.
Provided by The Herbalist & The Carnivore
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
- While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
- Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
- Add seared scallops to the salad and mix to combine. Drizzle dressing over top.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g
A SALAD OF SEARED SCALLOPS, MANGO SALSA AND TORTILLA STRIPS
Make and share this A Salad of Seared Scallops, Mango Salsa and Tortilla Strips recipe from Food.com.
Provided by 2Bleu
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- FOR THE SCALLOPS: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large sauté pan until smoking.
- Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds.
- Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
- FOR THE TORTILLA STRIPS: Heat oil to 375 degrees F. Fry the tortilla strips in batches. Remove to a plate lined with paper towels and season with salt.
- FOR THE VINAIGRETTE: Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
- FOR THE SALSA: Mix all ingredients into a small bowl.
- ASSEMBLY: Place mixed (salad) greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste.
- Place the greens on a large platter. Arrange the scallops around the platter. Mound the mango salsa and then the fried tortillas in the center of the plate. Drizzle everything with more of the vinaigrette and serve.
SEARED SCALLOP SALAD WITH HARICOTS VERTS AND TRUFFLE OIL
Yield Makes 2 (first-course) servings
Number Of Ingredients 9
Steps:
- ¬vinegar and shallot in small bowl. Gradually whisk in 1 1/2 tablespoons canola oil. Season vinaigrette with salt and pepper. Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes. Drain. Refresh under cold running water. Drain. (Vinaigrette and haricots verts can be made 1 day ahead. Cover each and chill. Bring to room temperature before continuing.)
- Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine. Let stand 20 minutes. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat. Sprinkle scallops with curry powder. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes longer. Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 1 teaspoon truffle oil over each salad. Sprinkle salads with chives.
- *Available at Italian markets, specialty foods stores and some supermarkets.
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