TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE
Categories Salad Leafy Green Quick & Easy Pecan Scallop Avocado Summer Healthy Gourmet
Yield Serves 6
Number Of Ingredients 17
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
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
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
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
SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE
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
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
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
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 "scallops pecans wilted salad recipes"
SEARED SCALLOPS AND WILTED GREENS - A SPICY …
From aspicyperspective.com
5/5 (8)Total Time 25 minsCategory Healthy, Main Course, SeafoodCalories 184 per serving
- Slice the kale stems into thin pieces and the leaves into larger strips. Heat a large deep sauté pan to medium-high. Add the bacon a cook 3-4 minutes.
- Add the shallots and cook until soft, 3 more minutes. Next add the garlic, and kale stems. Cook another 4-5 minutes before adding the leaves. Toss until the leaves wilt over the heat. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm.
- Heat an iron skillet to high. Dry the scallops thoroughly and remove the "foot" on the side of each scallop. Salt and pepper liberally. Add the oil to the pan and swirl around. When it starts to smoke, quickly add the scallops. Cook on high for about 1-2 minutes.
- Flip the scallops over and add the butter. Spoon the butter over the scallops as they cook another 1-2 minutes. Serve over warm greens.
SCALLOP CRUDO WITH PECANS AND PONZU SAUCE RECIPE
From foodandwine.com
SCALLOPS-PECANS WILTED SALAD RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
EASY BAY SCALLOP SALAD - COOKING WITH MAMMA C
From cookingwithmammac.com
SCALLOPS-PECANS WILTED SALAD - FRONTPAGE
From frontpage.pch.com
SEARED SCALLOPS WITH ESCAROLE SALAD AND PESTO VINAIGRETTE
From goodhousekeeping.com
PAN-SEARED SCALLOPS WITH WILTED SPINACH, …
From americastestkitchen.com
WILTED ARUGULA AND SMOKED SALMON OR SCALLOP SALAD …
From food52.com
SCALLOPS AND PASTA SALAD - BETTER HOMES & GARDENS
From bhg.com
15 SAVORY SCALLOP RECIPES EVEN A BEGINNER COOK …
From bhg.com
SCALLOPS-PECANS WILTED SALAD - RECIPE | COOKING - PCH.COM
From pch.com
SCALLOPS-PECANS WILTED SALAD (KITCHENPC)
From kitchenpc.com
SCALLOP SALAD - EATINGWELL
From eatingwell.com
PECAN SCALLOPS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING …
From thespruceeats.com
RECIPES SCALLOPS-PECANS WILTED SALAD - RECIPES- FOOD AND …
From kindofrecipes.blogspot.com
SCALLOPS-PECAN WILTED SALAD | ALLRECIPES
From allrecipes.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