Pan Fried Scallop Salad Recipes

GORDON RAMSAY'S PAN FRIED SCALLOPS RECIPE

Steps:

• Rinse the scallops thoroughly with cold water and pat them dry.
• Season the scallops with salt and pepper. Place a saucepan over high heat and add oil and butter to it. When the oil in the pan is hot, slowly add scallops to the pan. Make sure the scallops do not touch each other.
• Sear the scallops for at least 1.5 minutes on each side until they're golden brown. Make sure they're still translucent in the center and not overcooked.
• Serve these scallops immediately once they're cooked.

PAN-FRIED SCALLOP SALAD

Steps:

• Heat 1 oz butter in a large, heavy, non-stick frying pan.
• Add the bread and fry until brown and crispy making croutons.
• Drain the croutons on kitchen paper.
• Spread the salad leaves out on a serving platter.
• Add 1 oz butter to the frying pan. Fry the scallops for 1-2 minutes on each side till just cooked.
• Transfer the scallops to the salad leaf platter.
• Heat 1 oz butter in the same pan.
• Fry the Parma ham until crispy, 2-3 minutes. Add the croutons and fry for a further 2 minutes.
• Sprinkle the Parma ham shreds and croutons over the scallops and salad.
• Meanwhile in a saucepan heat together the walnut oil, sunflower oil, garlic, shallot and mustard, cooking for 5 minutes.
• Season with salt and freshly ground pepper. Pour over the scallop salad.
• Sprinkle over the chopped chives 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.

PAN FRIED NOODLES WITH SCALLOPS

Steps:

• Cook noodles as indicated on package, and drain well. I use a salad spinner to get noodles dry enough for stir-fry, I imagine this would work here as well.
• Place corn meal in a small dish and coat the well dried scallops with it.
• Heat 1 TBS of the peanut oil in a skillet and add the scallops. Cook 3 minutes on each side until or until they are golden brown. Remove from pan, but keep warm.
• Heat remaining 2 TBS of peanut oil in the skillet and add noodles, patting them into an even layer. Cook them 3 minutes or until brown, shaking the pan occasionally, turn noodles and cook another 3 minutes until browned. Put noodles on serving platter.
• Heat sesame oil add green onions, ginger and garlic, stir fry 2 minutes.
• Stir in soy sauce, vinegar and oyster sauce and cook 1 minute, just to heat through. Drizzle the sauce over the noodles and place scallops on top.