SCALLOP AND POTATO SALAD
Easy yet impressive seafood salad, adapted from a Bon Appetit recipe. I make the dressing and boil the potatoes the night before, then complete the recipe the next day just before serving. Preparation time does not include cooling time. I generally make with fresh chives from my herb garden in the summer and with my seafood seasoning mixture in the winter.
Provided by echo echo
Categories Potato
Time 31m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For best results, make dressing a few hours ahead of time to let flavors blend: whisk together vinegar through hot mustard; whisk in mayonnaise and cream; mix in chives or seafood seasoning; season with salt and pepper to taste.
- In large saucepan of boiling salted water, cook potatoes approximately 12 minutes until just tender; drain potatoes and let cool. Cut each potato crosswise into 4 slices.
- In large skillet over high heat, sauté potatoes in 2 tablespoons oil approximately 2 minutes until golden; transfer to plate with a slotted spoon.
- In same skillet, sauté scallops approximately 1 minute per side until just cooked through.
- In a large bowl, toss mixed greens with enough vinaigrette to coat; transfer to plates. Arrange scallops and potatoes on top of greens and drizzle rest of vinaigrette over scallops and potatoes.
Nutrition Facts : Calories 549.2, Fat 22.8, SaturatedFat 4, Cholesterol 50.3, Sodium 440.6, Carbohydrate 60.8, Fiber 5.5, Sugar 5.2, Protein 25.6
SCALLOP SALAD
This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez's restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 46 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams
SCALLOP SALAD W/BABY RED POTATOES & CREAMY VINAIGRETTE
This is such a nice refreshing main dish salad for a warm spring or summer evening. It's different than the usual ways we serve scallops and that's what I like about it. You need to boil the potatoes and cool them completely so do this earlier in the day. I make the vinaigrette then, too so the flavors have time to blend. The chilling time is not included in the prep time so be sure to remember this. I found this one in a magazine a while back.
Provided by Realtor by day
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk 1 Tbsp oil, vinegar and mustard together in medium bowl to blend. Whisk in mayo, cream and chives. Season to taste with salt and pepper. Refrigerate until ready to use.
- Cook the potatoes in a large saucepan of boiling salt water until just tender. Drain and pat dry with paper towels. Cool completely and cut crosswise into 4 slices.
- Heat remaining 2 tablespoons oil in skillet over medium-high heat. Add potatoes and saute until golden, about 2 or 3 minutes on each side. Remove potatoes to plate.
- Add scallops to same skillet and saute until just cooked through, about 1 or 2 minutes per side.
- To serve, toss salad with some of the vinaigrette to coat and season with salt and pepper if needed. Spoon a little salad onto each plate. Arrange the scallops and potatoes on top of the salad and drizzle with the remaining vinaigrette. Sprinkle the green onions over top of each salad and enjoy!
Nutrition Facts : Calories 566.4, Fat 22.8, SaturatedFat 3.9, Cholesterol 50.3, Sodium 443.2, Carbohydrate 64.7, Fiber 6.1, Sugar 5.6, Protein 26.1
SCALLOPED POTATO SALAD
*I don't use celery in my recipe, but I put it in this one because I know most people use it in their potato salads...
Provided by Erica Sprouse
Categories Salads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Empty potato slices into sauce pan. Add 3 cups water and heat to boiling. Reduce heat and simmer about 15 minutes or until tender. Rinse with cold water; drain. Place in bowl; cover and chill.
- 2. Blend creamy cheese sauce mix and oil in saucepan; stir in 1/2 cup water and vinegar. Heat to boiling over medium heat, stirring constantly. Remove from heat; cover and chill.
- 3. Just before serving, blend in mayonnaise and mustard. Combine potatoes, celery and eggs; pour sauce over mix gently. Slowly mix together. *Refrigerate any leftovers
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
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