Scallops Pecans Wilted Salad Recipes

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TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE



Tatsoi and Warm Scallop Salad with Spicy Pecan Praline image

Categories     Salad     Leafy Green     Quick & Easy     Pecan     Scallop     Avocado     Summer     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 17

For praline
1/3 cup pecans, chopped fine
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
3 tablespoons sugar
3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado (preferably California)
7 cups tatsoi (thick, spoon-shaped Asian greens) or baby spinach leaves, washed well and spun dry

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.

CRISPY SCALLOP SALAD



Crispy Scallop Salad image

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)

Provided by Anna Stockwell

Categories     Scallop     Cornmeal     Egg     Orange     Orange Juice     Vinegar     Garlic     Endive     Avocado     Basil     Salad     Wheat/Gluten-Free     Dairy Free     Winter     Dinner

Yield 4 servings

Number Of Ingredients 18

1/2 cup cornstarch
1/2 cup fine-grind yellow cornmeal
2 tsp. Old Bay seasoning
1/2 tsp. baking powder
3 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper
2 large eggs
1 lb. sea scallops (about 16), side muscle removed, patted dry
Vegetable oil (for frying; about 2 cups)
1/4 cup extra-virgin olive oil
1/2 tsp. finely grated orange zest
1/4 cup fresh orange juice
2 Tbsp. white wine vinegar
1 garlic clove, finely grated
3 small or 2 large Belgian endive, root trimmed, leaves separated
3 small or 2 large oranges, peel and pith removed, cut into segments
1 avocado, sliced
1/2 cup basil leaves

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.

SPECIAL SCALLOP SALAD



Special Scallop Salad image

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

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

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

SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE



Scallops with Tarragon Cream and Wilted Butter Lettuce image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Leafy Green     Herb     Appetizer     Sauté     Quick & Easy     Low Cal     Scallop     Fall     Tarragon     Lettuce     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter, divided
1/4 cup minced shallots
1/2 cup dry white wine
1/3 cup whipping cream
4 teaspoons chopped fresh tarragon, divided
1 1/2 teaspoons Pernod or other aniseflavored liqueur (optional)
8 large sea scallops, patted dry
1 small head of butter lettuce, leaves separated

Steps:

  • Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
  • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.

SCALLOP SALAD



Scallop Salad image

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

2 spring onions, cut in half
3 tablespoons olive oil, or more as needed
2 fingerling potatoes, cooked, cooled and cubed
Salt and freshly ground black pepper
4 large scallops, sliced in half horizontally
1 teaspoon sherry vinegar, or more as needed
4 cups mixed greens and herbs (sorrel, frisée, arugula, cilantro)

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

SAUTEED SCALLOPS WITH WATERCRESS AND CORN SALAD



Sauteed Scallops with Watercress and Corn Salad image

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

1/4 teaspoon Dijon-style mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/2 pound sea scallops
2 tablespoons minced shallot
1 large bunch of watercress, coarse stems discarded, rinsed and spun dry (about 3 cups)
1 carrot, shredded
1/2 cup cooked fresh or thawed frozen corn kernels

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.

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