WARM BEET & SPINACH SALAD
This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Place spinach in a large bowl.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 17.5 g, Fat 5.4 g, Fiber 4 g, Protein 3.9 g, SaturatedFat 0.8 g, Sodium 348.7 mg, Sugar 11.1 g
WARM SEAFOOD SALAD
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the bread: Arrange baguette slices on a sheet tray and toast under the broiler until golden brown. Rub bread with cut-sides of raw garlic clove and drizzle with oil.
- For the salad: Rinse lettuces and spin dry. Tear into bite-sized pieces. Place in a large bowl.
- For the aioli: Add the yolks, saffron, garlic, lemon juice, a pinch each of salt and freshly ground black pepper, and garlic scapes to a large mixing bowl. With an immersion blender set to pulse, combine ingredients, then slowly drizzle in half of the oil. Switch to a whisk and whisk in the remaining oil in a slow, steady stream. Set aside.
- For the seafood and assembly: In a large saute pan over medium-high heat, add the oil; when smoking, add the shrimp and squid. Saute until shrimp is pink and squid opaque, 2 to 3 minutes. Add the aioli, stir quickly then quickly remove from heat. Pour seafood over greens and toss lightly. Serve warm, garnished with red bell pepper, with the toasted baguette slices.
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
BAY SCALLOPS WITH SPINACH AND GARLIC
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
- Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams
SEARED SCALLOPS AND SPINACH SALAD
If it's hot and you don't feel like slaving over a hot stove, this is a super fast and easy salad to serve. If you don't like scallops, you can substitute shrimp, swordfish or tuna steak in this salad.
Provided by Dreamgoddess
Categories Cajun
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the scallops and pat them dry.
- Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
- Heat the oil in a skillet to medium heat.
- Sear the scallops until browned and opaque, about 5 minutes, turning once.
- Remove the scallops from the skillet and keep them warm.
- Add the spinach and carrots to the skillet; sprinkle with water.
- Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
- Add the balsamic vinegar and toss to coat evenly.
- Spoon the spinach and carrots onto four plates and top with the seared scallops.
Nutrition Facts : Calories 184.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 27.2, Sodium 513.9, Carbohydrate 12.4, Fiber 2.1, Sugar 2.6, Protein 16.3
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
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
GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME
Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
- Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
- Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
- Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
- Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING
Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.
Provided by MixnVixn
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle Scallops with salt/pepper/garlic salt and set aside.
- In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
- To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
- Remove from pan to reserved paper towel where you put your cooked bacon crisps.
- Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
- Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
- Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
- Serve warm and enjoy!
BEET SPINACH SALAD
My husband and I like this salad's fresh taste and the fact that it uses beets, spinach, mint and onion, all of which we grow in our large garden.-Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.
Nutrition Facts : Calories 174 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.
WARM SALAD OF SEA SCALLOPS, BEETS, AND SPINACH
When buying sea scallops, pick the firmest, freshest available, and use as soon as possible (after removing the little hard white side muscle with a sharp knife).
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- Wrap the red beets in a foil packet and roast for 1 1/2 hours, or until soft. Boil the baby golden beets in salted water for 10 minutes, and cool immediately in ice water. Peel the beets and cut into thin disks; put red beets in a shallow bowl with 4 tablespoons rice-wine vinegar and yellow beets in a separate bowl with 1 tablespoon vinegar and 2 tablespoons water.
- Heat 1 tablespoon peanut oil in a large saute pan. Lightly flour the scallops. Saute them over high heat until browned, about 4 to 6 minutes. Do not crowd the scallops--saute them in 2 or 3 batches. (Use another tablespoon of peanut oil for each additional batch.) When golden brown, turn them and cook 2 minutes more; then set aside in a warm oven (250 degrees).
- When all the scallops are sauteed, pour off any remaining oil. Add the red and golden beets and cook for 30 seconds over high heat. Add the spinach, orache, remaining 2 1/2 tablespoons of vinegar, ginger, garlic, and sesame oil. Turn the spinach until slightly softened. Serve immediately, topped with the scallops.
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- Preheat the oven to 375°. Put the beet wedges in a medium baking dish, season with salt and pepper and add the water. Cover the dish tightly with foil and bake for about 1 1/2 hours, or until the beets are tender. Let cool slightly.
- Peel the roasted beets and transfer to a food processor. Pulse several times, just until coarsely chopped. Transfer the chopped beets to a bowl and stir in 1/4 cup of the olive oil, the raspberry vinegar and a pinch each of salt and pepper.
- In a small skillet, combine the minced shallot with the horseradish, crème fraîche and lemon juice and season with salt and pepper. Cook over low heat, stirring occasionally, just until the crème fraîche is melted, 1 to 2 minutes. Keep the sauce warm over low heat.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until nearly smoking. Using a paring knife, score a shallow crosshatch pattern into one side of each scallop. Season the scallops with salt and pepper and add them to the skillet, scored side down. Cook over high heat until the bottom is browned, about 3 minutes. Turn and cook until the scallops are lightly browned on the second side, and just cooked through, 1 to 2 minutes; don't let the scallops become opaque.
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