Seared Scallop Salad With Caramelized Pineapple Vinaigrette 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.

SEARED SCALLOPS WITH PINEAPPLE

Steps:

• Season scallops with salt, pepper and chili flakes.
• In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
• Sear the scallops until golden brown on both sides, but only flip once.
• Remove and set aside on a plate.
• Next add the chopped garlic and cook for just a minute or two, then add the wine.
• The garlic and wine should start to simmer, continue this until its reduced.
• Then add the pineapple and stir around to coat.
• Pour it all over the scallops and garnish. Serve immediately.
• For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

SEARED SCALLOP SALAD WITH CARAMELIZED PINEAPPLE VINAIGRETTE

Steps:

• Vinaigrette: Place a large saucepan over medium-high heat and add the butter. Butter melted add sugar and pineapple. Cook stirring often for 15 mins. Until pineapple is caramelized and golden brown. Watch closely so it doesn't burn. Remove from the heat and cool slightly. Combine the pineapple, including any juices from the pan, vinegar, lime juice, togarashi, salt, pepper and sesame oil in a blender. Blend on high speed until smooth. With motor running, add the vegetable oil in a smooth steady stream to make an emulsion. Taste and adjust the seasonings as necessary. Stir in the sesame seeds. Use immediately or cover and refrigerate up to 2 days. In a bowl combine the scallops, sesame oil, 3 of the green onions, garlic, ginger, chili paste, and salt and pepper. Toss gently to coat. Cover and refrigerate at least 1 hour, or up to 2 days. In a separate bowl, combine the cabbage, lettuce, carrots, bell pepper and remaining green onions, and toss lightly. Add 1/2 cup of the vinagrette, season to taste with salt and pepper. Divide on plates. Place a large skillet on high heat and add the oil. When the oil simmers, add the scallops, one at a time, being careful not to crowd them. Sear turning once, for 2 mins on each side until browned. Arrange 6 scallops on each salad. Drizzle with a little more vinaigrette and top with topping. Serve immediately.