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.
Nutrition Facts : Calories 242 kcal, Carbohydrate 17 g, Cholesterol 62 mg, Fiber 1 g, Protein 32 g, SaturatedFat 1 g, Sodium 1068 mg, Sugar 6 g, Fat 6 g, ServingSize 4-6 bowls salad (4-6 servings), UnsaturatedFat 0 g
SEAWEED SALAD WITH SCALLOPS
Sweet and briny scallops need little more than a splash of oil and a pinch of seasoning to be delicious. Because they're often enjoyed raw, it's important to purchase fresh, high-quality bivalves. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it's important to look for scallops that are labeled "dry" or "dry-packed." A waterlogged scallop doesn't sear well, and a phosphate-marinated scallop may taste like soap, especially when consumed raw as they are here. In this 10-minute recipe, the scallop takes center-stage while seaweed and cucumber provide texture, and soy sauce and sesame oil add depth.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, seafood, vegetables, appetizer
Time 10m
Yield 2 to 4 appetizer servings
Number Of Ingredients 7
Steps:
- Rinse the seaweed then soak it in a large pot of water until tender, about 5 minutes. Drain and gently squeeze to remove excess water. Transfer to a medium bowl.
- Quarter the scallops and transfer to the bowl. Add the cucumber, soy sauce and sesame oil and gently toss to coat. Season to taste with salt and pepper, if needed. Divide among plates or shallow bowls and garnish with scallions and sesame seeds. Serve immediately.
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
SEARED SEA SCALLOPS, WASABI CAVIAR AND SEAWEED SALAD
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 as appetizers
Number Of Ingredients 9
Steps:
- Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate.
- Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve.
SPICY SEARED SCALLOP SALAD
Steps:
- Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
- In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens
SEAWEED SALAD
Provided by Jody Adams
Categories Salad Ginger Leafy Green Side Vegetarian Quick & Easy Vinegar Apple Healthy Vegan Sesame Soy Sauce Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak seaweed in warm water to cover, 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
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