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
SCALLOP SALAD
This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez's restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.
- Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
- Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 46 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams
PAN SEARED SCALLOPS WITH CRAB SALAD AND CARROT PUREE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid.
- Place the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.
- For the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup.
- If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.
- For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper.
- For plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.
- On each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.
SCALLOP SALAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 5
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.
SCALLOPS WITH SALAD GREENS
Provided by Craig Claiborne
Categories salads and dressings
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If sea scallops are used, cut them crosswise in half. If bay scallops are used, leave them whole. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill. If they are to be cooked on a grill, preheat the grill until it is quite hot. Sprinkle the scallops with salt and pepper. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil. Set aside.
- To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves. Rinse and drain thoroughly. Put the greens in a bowl.
- Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste. Beat thoroughly with a wire whisk. Pour the sauce over the greens and toss.
- If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer. Cooking times will depend on the size of the scallops. Turn the scallops and cook on the second side 1 minute or longer. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops. Shaking the skillet and stirring, cook for 2 minutes or longer. Do not overcook.
- Place the salad greens in an oval or circular serving dish. Arrange the scallops neatly around the greens. Reserve any leftover oil in the skillet.
- Heat the butter in a small saucepan until it is hazelnut brown. Do not allow it to blacken. Line a saucepan with a small strainer, and strain in the butter. Stir in the remaining 1/2 teaspoon vinegar.
- Add any leftover oil from the skillet and blend. Spoon this sauce over the scallops. If desired, sprinkle with truffle shavings and serve.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS
i was able to buy some lovely haricot vert and scallops at trader joe's this morning. I found this easy recipe which also uses the truffle oil i always keep on hand.
Provided by chia2160
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
- In a medium bowl, toss to combine the arugula and 2 tablespoons vinaigrette.
- Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or 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 arugula mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.
Nutrition Facts : Calories 256.2, Fat 18.7, SaturatedFat 1.4, Cholesterol 14.8, Sodium 109.2, Carbohydrate 12.8, Fiber 4.9, Sugar 3.6, Protein 12.4
SCALLOPS AND HARICOTS VERTS WITH CREAMY BACON VINAIGRETTE
Categories Sauté Vinegar Bacon Scallop Green Bean Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sauté bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings.
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover bowl loosely with foil.
- Heat drippings in reserved skillet over medium heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side. Transfer to bowl with beans; cover loosely with foil. Reserve skillet.
- Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper.
- Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates. Drizzle with sauce, sprinkle with dill, and serve.
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC
Categories Ginger Appetizer Sauté Quick & Easy Scallop White Wine Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course or 6 first-course servings
Number Of Ingredients 14
Steps:
- Make gremolata:
- Stir together cilantro, garlic, and zest in a small bowl.
- Make beurre blanc:
- Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
- Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
- Sauté scallops:
- Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
- Sprinkle scallops with gremolata and serve with sauce.
GRILLED SCALLOP SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.
- Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.
- Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.
CARIBBEAN GRILLED SCALLOP SALAD
Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill to high heat.
- Pat scallops dry with a paper towel.
- Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
- Coat scallops with cooking spray.
- Place scallops on grill rack; grill 3 minutes on each side or until done.
- Remove scallops.
- Add pineapple to grill rack; grill 2 minutes on each side.
- Remove pineapple from grill; chop pineapple.
- Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
- Chop large pieces of chutney.
- Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
- Add dressing to salad, and toss well.
- Place 1 1/2 cups salad into each of 4 bowls.
- Arrange 3 scallops over each salad.
Nutrition Facts : Calories 138.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 14.8, Sodium 77.3, Carbohydrate 17.2, Fiber 2.9, Sugar 10.4, Protein 9.1
More about "scallopsaladwithharicotvertgreenbeans recipes"
29 OF OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
SEARED SCALLOPS W/A CILANTRO GREMOLATA OVER ... - MY CULINARY …
From sarahnett.wordpress.com
SEARED SCALLOPS ON TENDER GREENS - CHATELAINE
From chatelaine.com
GRILLED SCALLOPS OVER MIXED-GREEN AND HERB SALAD - MYRECIPES
From myrecipes.com
SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS - PLAIN.RECIPES
From plain.recipes
SCALLOPS WITH ASIAN GREEN BEAN SALAD - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
CITRUSY SEARED SEA SCALLOPS ON WILTED GREENS - NEW ... - NEW …
From newengland.com
SCALLOP SALAD WITH WHITE WINE RECIPE BY AMERICAN.KITCHEN | IFOOD.TV
GOLDEN BEET, GREEN BEAN & FENNEL SALAD WITH SCALLOPS
From eatingwell.com
WHITE BEAN & HERB SALAD WITH SEARED SCALLOPS - WISH I WERE A …
From wishiwereahousewife.wordpress.com
CANADIAN SEA SCALLOP SALAD - CLEARWATER
From clearwater.ca
SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
PAN-FRIED SCALLOPS WITH CRUNCHY APPLE SALAD - GORDON RAMSAY
From gordonramsay.com
SEARED SCALLOPS WITH WHITE BEAN RAGU & CHARRED LEMON
From eatingwell.com
SCALLOP AND GREEN BEAN STIR-FRY | EATING MY WAY THROUGH
From eatingmywaythrough.wordpress.com
PAN-SEARED SEA SCALLOPS AND GREEN BEANS AMANDINE
From tarahsrecipes.wordpress.com
GREEN SALAD WITH SCALLOPS - THERESCIPES.INFO
From therecipes.info
SCALLOP SALAD RECIPE | FISHEX SEAFOODS
From fishex.com
SCALLOP SALAD WITH HARICOTS VERTS AND TRUFFLE OIL
From fooddiez.com
SCALLOP RECIPES | MARTHA STEWART
From marthastewart.com
SEARED SCALLOP SALAD - RECIPE - FINECOOKING
From finecooking.com
PASTA WITH SCALLOPS AND GREEN BEANS RECIPE
From recipeland.com
30 SCALLOPS RECIPES THAT ARE RESTAURANT QUALITY
From ca.news.yahoo.com
HOW TO MAKE SCALLOP SALAD WITH BLUEBERRY VINAIGRETTE - B+C GUIDES
From guides.brit.co
GRILLED SCALLOPS OVER MIXED-GREEN AND HERB SALAD - DELISH
From delish.com
PAN-SEARED SCALLOPS WITH WHITE BEAN–SALAMI SALAD - COOK'S COUNTRY
From cookscountry.com
PAN-SEARED SCALLOPS, CITRUS AND AVOCADO SALAD RECIPE - TODAY
From today.com
POTATO AND GREEN BEAN SALAD | RECETTE HARICOT VERT, RECETTES DE …
From pinterest.ca
GRILLED SCALLOPS OVER MIXED-GREEN AND HERB SALAD - FOOD & WINE
From foodandwine.com
WHAT TO SERVE WITH SCALLOPS (24 BEST SIDE DISHES)
From insanelygoodrecipes.com
VEGETARIAN MEAL WITH SCALLOP/SERVE WITH SALAD - YOUTUBE
From youtube.com
SEARED SCALLOPS WITH ASIAN GREEN BEANS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SCALLOPS WITH GREEN AND FAVA BEANS RECIPE | EAT SMARTER USA
From eatsmarter.com
SEARED SCALLOPS ON MIXED GREENS WITH CITRUS VINAIGRETTE - READY …
From readyseteat.com
SEARED SCALLOPS WITH WARM TUSCAN BEANS RECIPE | MYRECIPES
From myrecipes.com
WHAT TO SERVE WITH SCALLOPS? 30 BEST SIDE DISHES
From purewow.com
SEARED SCALLOP SALAD WITH ASPARAGUS AND SCALLIONS - FOOD & WINE
From foodandwine.com
SUMMER GRILLING RECIPES: BBQ SCALLOPS WITH GREEN SALAD
From youtube.com
You'll also love