Steak And Scallops Salad Recipes

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.

Steps:

• Make the vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender or food processor.
• With the machine running, gradually blend in the oil.
• You could also make the vinaigrette in a bowl with a whisk, mixing in the oil last.
• In a large bowl, combine the spinach, red onion, arugula, cherry tomatoes, and half of the cheese.
• Toss the salad with enough vinaigrette to coat.
• Season the salad with salt and pepper, to taste.
• Arrange the salad on a platter or in 4 individual bowls.
• Season the scallops with salt and pepper.
• Heat a large skillet and coat with non-stick spray.
• Add the scallops and saute until cooked through, about 3 minutes on each side.
• Remove the scallops and add to the top of the salad.
• Cut the steaks crosswise into thin slices.
• Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
• Drizzle more vinaigrette over the steak slices and serve.

Steps:

• Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
• Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
• Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
• Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
• Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.

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.