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
WARM SCALLOP SALAD
Bottled dressing adds to the easy preparation for this warm, wonderful salad. Gertrudis Miller in Evansville, Indiana got the recipe from a friend years ago. "It couldn't be much quicker to make," she shares, "and it always brings compliments when I serve it."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through., Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
MARINATED SCALLOPS WRAPPED IN BACON
This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone!
Provided by Gabsmom
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h33m
Yield 24
Number Of Ingredients 7
Steps:
- Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
- Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
- Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
- Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 9.1 g, Cholesterol 17.2 mg, Fat 2.1 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 269.7 mg, Sugar 7 g
WARM SALAD OF SCALLOPS & BACON
A hot grill is the key to success here - crisp bacon and a succulent scallop. A classic that everyone should try
Provided by Mary Cadogan
Categories Dinner, Starter
Time 48m
Number Of Ingredients 9
Steps:
- Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
- Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
- Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.
- Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.
Nutrition Facts : Calories 231 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.79 milligram of sodium
WARM SCALLOP BLT SALAD
Steps:
- In a skillet, cook the bacon until crisp and transfer to paper towels to drain. Reserve rendered bacon fat. Once cooled, finely chop the bacon.
- Heat a nonstick frying pan and add 2 tablespoons rendered bacon fat. Sprinkle the scallops with salt and pepper and sear on a high heat for 90 seconds per side in the bacon fat. Do not crowd the pan. Do 5 at a time if your pan cannot hold all 10 scallops. Remove scallops from pan. Deglaze the pan with balsamic vinegar and brown sugar mixture and turn heat down to low. Simmer for about 8 minutes or until you have between 1/2 and 3/4 cups of reduction.
- In a large shallow salad bowl, add loosely torn butter lettuce and top with tomatoes. Place the toasted baguette pieces around the edge of the salad bowl. Place warm seared scallops on top of salad, followed by the finely chopped cooked bacon. Drizzle salad with reduced bacon balsamic glaze. Finish with crushed black pepper. Serve with a nice, dry Sauvignon Blanc.
SEARED SCALLOPS WITH SPICED BACON AND SUMMER SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- HEAT grill to medium heat. GRILL corn 10 to 12 min. or until lightly charred, turning occasionally. Cool. CUT kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and 1 Tbsp. oil; mix lightly. Stir in cilantro, lime zest and juice. MEANWHILE, toss scallops with pepper and remaining oil until evenly coated. Grill 2 min. on each side or until opaque. Remove from grill. COMBINE brown sugar and A.1. in small bowl. Place bacon in single layer on 2 tacked large sheets heavy duty foil; brush with sugar mixture. Fold sides of foil to create rim and enclose bacon. Cook 6 min. or until crisp, turning occasionally. DRAIN bacon on paper towels, then break each piece into thirds. Serve scallops topped with bacon piece.
SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING
Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.
Provided by MixnVixn
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle Scallops with salt/pepper/garlic salt and set aside.
- In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
- To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
- Remove from pan to reserved paper towel where you put your cooked bacon crisps.
- Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
- Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
- Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
- Serve warm and enjoy!
SEARED SCALLOPS WITH BACON & SUMMER SALAD
Grill up our Seared Scallops with Bacon & Summer Salad recipe. This great dish stars seared scallops with bacon, corn, snap peas, cherry tomatoes and more.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat grill to medium heat.
- Grill corn 10 to 12 min. or until tender and lightly charred, turning occasionally. Cool.
- Meanwhile, toss scallops with pepper and 1 Tbsp. oil until evenly coated. Grill 2 min. on each side or until scallops are opaque. Remove from grill.
- Mix sugar and A.1. until blended. Place bacon in single layer on 2 stacked large sheets heavy-duty foil; brush bacon with sugar mixture. Fold up sides of foil to make rim. Grill 6 min. or until bacon is crisp, turning occasionally. Remove from grill; drain on paper towels.
- Cut kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and remaining oil; mix lightly. Stir in cilantro, lime zest and juice.
- Break each bacon slice into thirds; place over scallops. Serve with vegetable mixture.
Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
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