Spicy Seared Scallop Salad Recipes

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.

SPICY SEARED SCALLOPS

Steps:

• Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
• Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
• Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

SPICY SEARED SCALLOPS

Steps:

• Enjoy.

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 AND SPINACH SALAD

Steps:

• Rinse the scallops and pat them dry.
• Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
• Heat the oil in a skillet to medium heat.
• 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 the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
• Add the balsamic vinegar and toss to coat evenly.
• Spoon the spinach and carrots onto four plates and top with the seared scallops.

SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD

Steps:

• For glaze:
• Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• For salad:
• Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• For scallops:
• Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
• Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
• *Sold in the Asian foods section of many supermarkets and at Asian markets.

SPICY SEARED SCALLOPS TAPAS

Steps:

• Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
• Add the onion and garlic; sauté for a couple of minutes.
• Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
• Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.
• Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
• Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
• Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!

SPICY SEARED SCALLOP CANAPéS

Steps:

• Combine the flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat.
• Place the daikon rounds on a serving platter. Top each with shredded lettuce; set aside.
• Heat a medium nonstick skillet over medium heat. Coat with olive oil spray, add the coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.
• (Per half-scallop)
• Calories: 20
• Fat: 0g
• Cholesterol: 5mg
• Carbohydrate: 2g
• Sodium: 59mg
• Protein: 3g
• Fiber: 0g

SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD

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.