Scallops With Salad Greens Recipes

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.

SCALLOPS WITH SALAD GREENS

Steps:

• If sea scallops are used, cut them crosswise in half. If bay scallops are used, leave them whole. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill. If they are to be cooked on a grill, preheat the grill until it is quite hot. Sprinkle the scallops with salt and pepper. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil. Set aside.
• To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves. Rinse and drain thoroughly. Put the greens in a bowl.
• Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste. Beat thoroughly with a wire whisk. Pour the sauce over the greens and toss.
• If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer. Cooking times will depend on the size of the scallops. Turn the scallops and cook on the second side 1 minute or longer. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops. Shaking the skillet and stirring, cook for 2 minutes or longer. Do not overcook.
• Place the salad greens in an oval or circular serving dish. Arrange the scallops neatly around the greens. Reserve any leftover oil in the skillet.
• Heat the butter in a small saucepan until it is hazelnut brown. Do not allow it to blacken. Line a saucepan with a small strainer, and strain in the butter. Stir in the remaining 1/2 teaspoon vinegar.
• Add any leftover oil from the skillet and blend. Spoon this sauce over the scallops. If desired, sprinkle with truffle shavings and serve.

SEARED SCALLOPS WITH FLAVOURED GREENS

Steps:

• Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
• Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.