SCALLOPS WITH WATERCRESS SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a medium nonstick skillet until crisp. Transfer to a paper towel-lined plate to drain; reserve the skillet.
- Divide the watercress, cucumbers and radishes among plates.
- Season the flour with salt and pepper in a shallow dish. Discard all but 1 tablespoon of the bacon drippings from the skillet, add 1 tablespoon olive oil and heat over medium heat. Working in batches, toss the scallops in the flour and cook until golden on the bottom, about 2 minutes. Turn and cook until golden on the other side, about 2 more minutes (add 1 tablespoon oil, if necessary).
- Arrange the scallops over the salads. Add the remaining 2 tablespoons olive oil and the lemon juice to the skillet, then remove from the heat and add 1 to 2 tablespoons water, swirling the pan to release the browned bits. Crumble the bacon and add to the skillet along with the chives, and salt and pepper to taste; swirl to combine, then pour over the salads. Serve with the bread.
Nutrition Facts : Calories 588, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 731 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 38 grams
MARINATED SCALLOPS AND WATERCRESS SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices. Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as 30 minutes any longer and the acid in the lime juice would overcook the seafood.
- Meanwhile, prepare salad: whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bitesize pieces and toss with dressing. Divide salad among 6 serving plates. Arrange a circle of scallops in the center of each. Thinly slice avocado halves into strips lengthwise and garnish plates along the side. Spoon leftover marinade over scallops and avocado. Serve cold.
SCALLOP SALAD
Provided by Food Network
Time 20m
Number Of Ingredients 14
Steps:
- Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
- In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.
GRILLED AVOCADO AND SCALLOP SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
- Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
- Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
- Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
- To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.
GRILLED MISO MARINATED SCALLOPS WITH HIJIKI SALAD
Steps:
- Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours. Large scallops can marinated overnight as well. On a hot grill, mark the scallops on both sides. Should be served medium to medium rare. Serve 3 scallops on top of a small mound of hijiki salad.
- HIJIKI SALAD: In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber. Check for seasoning.;
QUICK MARINATED GRILLED SCALLOPS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Set up your grill for high heat by building coals evenly on the bottom of the grill.
- In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
- Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.
SOY CITRUS MARINATED SCALLOPS
Categories Citrus Shellfish Soy Appetizer Marinate Sauté Low Fat Dinner Seafood Scallop Winter Healthy Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
- Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
- Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.
SAUTEED SCALLOPS WITH WATERCRESS AND CORN SALAD
Categories Salad Leafy Green Shellfish Appetizer Sauté Quick & Easy Summer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small bowl whisk together well the mustard, the vinegar,
- 2 tablespoons of the oil, and salt and pepper to taste. In a skillet (preferably non-stick) just large enough to hold the scallops in one layer heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the scallops, patted dry and seasoned with salt and pepper, for 2 minutes on each side, or until they are just golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm. To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove the skillet from the heat, add the scallops, and shake the skillet to coat them with the vinaigrette. In another bowl toss the remaining vinaigrette with the watercress, the carrot, and the corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.
More about "marinated scallops and watercress salad recipes"
10 BEST MARINATED SCALLOPS RECIPES | YUMMLY
From yummly.com
SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING …
From thespruceeats.com
MARINATED SCALLOPS AND WATERCRESS SALAD RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
17 SUCCULENT SCALLOP RECIPES SURE TO IMPRESS ANY DINNER GUEST
From marthastewart.com
SCALLOP, WATERCRESS, ORANGE AND CARROT SALAD RECIPE - BBC FOOD
From bbc.co.uk
MARINATED SCALLOPS AND WATERCRESS SALAD - BIGOVEN
From bigoven.com
WATERCRESS SALAD RECIPE (SIMPLE SIDE WITH APPLES AND HOMEMADE …
From thekitchn.com
SEARED SCALLOPS WITH WATERCRESS SALAD AND JASMINE RICE - BROOKLYN …
From brooklynsupper.com
MARINATED SCALLOPS AND WATERCRESS SALAD RECIPE - COOKING INDEX
From cookingindex.com
MARINATED SCALLOPS AND WATERCRESS SALAD – RECIPES NETWORK
From recipenet.org
ASTRAY RECIPES: MARINATED SCALLOPS AND WATERCRESS SALAD
From astray.com
MARINATED SCALLOPS AND WATERCRESS SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love