Warm Scallop Salad With Cider Dressing Recipes

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SCALLOP SALAD



Scallop Salad image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 5

3 cups radicchio cut into chiffonade
1/4 cup Lemon vinaigrette
Touch of mayonnaise or not, as you wish
12 ounces sea scallops (food removed) sliced in half horizontally
Minced chives

Steps:

  • Prepare the radicchio, vinaigrette (mixed with a touch mayonnaise or not, as you wish) and chives finely chopped.
  • Right before serving, set scallops in a wide skillet; barely cover with water and just bring to a simmer, cover and simmer one minute. Remove from heat and pat dry.
  • Mix warm scallops and radicchio together and set on dinner plate. Drizzle dressing over top and garnish with chives.

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

WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS



Warm Caesar Salad with Grilled Shrimp and Scallops image

Categories     Salad     Leafy Green     Quick & Easy     Scallop     Shrimp     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 garlic cloves, minced and mashed to a paste with a pinch of salt
5 tablespoons olive oil
1 1/2 cups 1/2-inch bread cubes
1 1/2 teaspoons anchovy paste
2 teaspoons fresh lemon juice
8 shrimp (about 1/2 pound), shelled
8 sea scallops (about 1/2 pound), halved horizontally if desired
1/2 head of romaine, washed well, spun dry, and torn into small pieces (about 4 cups)
2 tablespoons freshly grated Parmesan

Steps:

  • In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
  • In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

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