Scallop Salad With Cumin Dressing Recipes

SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING RECIPE

Steps:

• Gather the ingredients.
• In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.
• Taste and adjust accordingly.
• Set aside.
• Gather the ingredients.
• Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
• Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
• Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.
• Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
• Transfer to a plate; repeat with remaining scallops.
• To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top. Recipe Source: by Katherine Fausset, et al; (Villard Books) Reprinted with permission.

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.

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE

Steps:

• Heat your grill to high.
• Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
• Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
• Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
• Steep saffron in a hot water for 5 minutes to bloom.
• Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

CRISPY SCALLOP SALAD

Steps:

• Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
• Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
• Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
• Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE

Steps:

• Make praline:
• In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
• Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
• In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.

WARM SCALLOP SALAD WITH CUMIN

Steps:

• Whisk vinegar, mustard and sugar in a small bowl.
• Gradually whisk in both oils.
• Season with salt and pepper to taste.
• Set aside at room temperature.
• Cook bacon in a large nonstick skillet over medium heat until crisp.
• Remove to paper towels and set aside.
• Leave drippings in Skillet.
• Add cumin to skillet and cook 30 seconds until fragrant.
• Add scallops and cook 30 seconds per side until opaque in center.
• Season to taste with salt and pepper.
• Drizzle with lemon juice and remove from heat.
• Place baby greens in a large bowl.
• Toss with enough dressing to coat.
• Arrange 1 cheese basket on each plate.
• Fill with salad mixture.
• Top with warm scallops and sprinkle with pine nuts and bacon.

SCALLOP & APPLE SALAD WITH HAZELNUT DRESSING

Steps:

• To make the dressing, tip the hazelnuts into a frying pan, toast until golden, then transfer to the small bowl of a food processor. Whizz for 5-10 mins until they make a smooth paste - the nuts will start to release some of their oil and the paste should look like smooth peanut butter. Add the vinegar, maple syrup, season and blend to combine. With the motor running, pour in 150ml water and continue blending until smooth. Can be kept in the fridge for up to 1 week.
• Cut the apple into really fine matchsticks using a mandolin or sharp knife. Toss in a little of the lemon juice as you go to prevent the apple from turning brown.
• Put the hazelnuts in a shallow dish. Heat the butter in a frying pan until foaming and nut brown. Add the scallops and cook for 1 min on each side, or to your liking, seasoning as they cook. Remove from the pan and roll each scallop in hazelnuts. If cooking for larger numbers, cook the scallops in batches so that you don't overcrowd the pan.
• To serve, spoon a dollop of the hazelnut dressing in the centre of each plate; use the back of the spoon to spread out the dressing slightly. Toss the watercress in the remaining lemon juice and oil, season and place a pile in the centre of each dressing dollop. Arrange the scallops around the watercress and place piles of apple between each scallop. Drizzle with a little oil and serve immediately.

WARM SCALLOP SALAD

Steps:

• In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through., Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper.

SCALLOP SALAD WITH CUMIN DRESSING

Steps:

• Whisk oil, vinegar, jalapeno, cumin, salt, and pepper together in small bowl.
• Combine scallions and tomato in mixing bowl.
• Heat the water, wine, thyme, bay leaf, peppercorns, and 1/2 t. salt to boiling in large saucepan. Add scallops and poach 2 minutes. Drain and let cool to room temperature.
• Add scallops and vinaigrette to tomato mixture; toss to combine well. Taste and adjust seasonings.
• Separate lettuce leaves and arrange in bed on each of 4 serving plates. Spoon scallop salad on lettuce and serve at once.