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
CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE
Provided by Bobby Flay
Categories main-dish
Time 2h26m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Heat your grill to high.
- Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
- Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
- Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
- Steep saffron in a hot water for 5 minutes to bloom.
- Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.
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 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.
WARM SCALLOP SALAD WITH PROSCIUTTO CHIPS
Provided by George Kelso
Categories Salad Leafy Green Appetizer Fry Quick & Easy Lemon Basil Scallop Prosciutto Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 8
Steps:
- Brush each prosciutto slice on 1 side lightly with some of oil. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Repeat with remaining 2 slices prosciutto. Reserve skillet.
- Place greens and basil in large bowl. Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 4 plates and top with scallops. Garnish with prosciutto chips and serve.
SCALLOP SALAD WITH CUMIN DRESSING
This is a nice cool summer salad that I discovered about 20 years ago by one of my favorite chefs, Pierre Franey. This is meant as a main dish, but also makes a nice first course if served in smaller quantities.
Provided by JackieOhNo
Categories Summer
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk oil, vinegar, jalapeno, cumin, salt, and pepper together in small bowl.
- Combine scallions and tomato in mixing bowl.
- Heat the water, wine, thyme, bay leaf, peppercorns, and 1/2 t. salt to boiling in large saucepan. Add scallops and poach 2 minutes. Drain and let cool to room temperature.
- Add scallops and vinaigrette to tomato mixture; toss to combine well. Taste and adjust seasonings.
- Separate lettuce leaves and arrange in bed on each of 4 serving plates. Spoon scallop salad on lettuce and serve at once.
Nutrition Facts : Calories 351.8, Fat 21.6, SaturatedFat 2.9, Cholesterol 37.5, Sodium 198.5, Carbohydrate 8.8, Fiber 1.7, Sugar 2.6, Protein 20.6
TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE
Categories Salad Leafy Green Quick & Easy Pecan Scallop Avocado Summer Healthy Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make praline:
- In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
- Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
- In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.
WARM SCALLOP SALAD WITH CUMIN
This recipe is coupled with the "Cheese Baskets" recipe that is also in the data base. It's wonderful for a dinner party or anytime just for fun. Prep time does not include the making of the cheese baskets. Both recipes are from Bon Appetit
Provided by Normaone
Categories Greens
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk vinegar, mustard and sugar in a small bowl.
- Gradually whisk in both oils.
- Season with salt and pepper to taste.
- Set aside at room temperature.
- Cook bacon in a large nonstick skillet over medium heat until crisp.
- Remove to paper towels and set aside.
- Leave drippings in Skillet.
- Add cumin to skillet and cook 30 seconds until fragrant.
- Add scallops and cook 30 seconds per side until opaque in center.
- Season to taste with salt and pepper.
- Drizzle with lemon juice and remove from heat.
- Place baby greens in a large bowl.
- Toss with enough dressing to coat.
- Arrange 1 cheese basket on each plate.
- Fill with salad mixture.
- Top with warm scallops and sprinkle with pine nuts and bacon.
Nutrition Facts : Calories 178.8, Fat 16.9, SaturatedFat 2.1, Cholesterol 9.9, Sodium 151.2, Carbohydrate 2.6, Fiber 0.2, Sugar 1, Protein 4.8
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