Germaines Scallop Salad Recipes

SPECIAL SCALLOP SALAD

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.

ELIO'S BAY SCALLOP SALAD

Steps:

• Fill a medium bowl with ice and water. Add onions, and soak until ready to fry. Drain well, and pat dry. Heat 2 inches oil in a medium saucepan to 400 degrees. Add onion, and fry until golden brown and crisp, about 1 minute. Transfer to paper towels to drain. Sprinkle with salt; set aside.
• Place flour in a shallow dish. Heat canola oil in a large nonstick saute pan over high heat. Dredge scallops in flour, shaking off any excess. Add scallops to pan, and cook until just golden, about 30 seconds per side. Pour out excess oil. Add wine, butter, stock, salt, and pepper. Cook for 30 seconds, and remove scallops to a platter; keep warm. Simmer sauce until reduced slightly, about 30 seconds.
• Place greens in a medium bowl. Drizzle with olive oil and vinegar. Season with salt and pepper. Toss to combine.
• Divide greens between two plates. Drizzle reduced sauce around the perimeter of each plate. Arrange scallops around greens. Top with fried onions.

GERMAINE'S SCALLOP SALAD

Steps:

• Rinse the scallops in cold water and trim. Cut sea scallops in half; leave bay or calico scallops whole. Marinate the scallops in the lemon juice, seasoned with pepper, for two hours at room temperature or overnight in refrigerator.
• Make a bed of shredded lettuce on a serving platter and arrange snow peas around the edge.
• In a blender, place the oil, vinegar, garlic, cut-up onion, sugar, mustard and chopped dill and blend until the mixture is smooth. If using a food processor, mince the onion and garlic before adding the remaining dressing ingredients.
• Drain the scallops and arrange on the lettuce. Spoon the dressing over the scallops.
• Sprinkle with the dill and pine nuts.

GERMAINE'S SCALLOP SALAD

Steps:

• Combine the scallops, lemon juice and white pepper in a large glass bowl. Cover and marinate for 2 hours at room temperature, or overnight in the refrigerator.
• In a blender or food processor, combine the oil, vinegar, garlic, onion, sugar, mustard and 1/3 cup of the dill. Puree until smooth. Refrigerate.
• To serve, drain the scallops of their marinade and mix them with the dressing. Arrange the shredded lettuce on serving plates and spoon some scallops and dressing over it. Trim with snow peas and sprinkle with remaining dill and pine nuts.

SCALLOP SALAD

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.