SEARED SCALLOPS NICOISE
In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the peppercorn mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- In a spice grinder or clean coffee grinder, coarsely grind each type of peppercorn separately. Transfer to a small bowl, and toss to combine. Set aside.
- In another small bowl, mix vinegar and mustard; add 6 tablespoons oil in a slow steady stream, whisking continuously. Season to taste with salt and pepper, and set dressing aside.
- Fill a large bowl with ice and water. Bring a large pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, about 1 minute. Using a slotted spoon, lift beans from water, and transfer to the ice bath to cool. Remove from ice bath with slotted spoon; transfer to a clean kitchen towel. Pat dry; transfer beans to a large bowl. Set aside.
- Return the water to a boil. Add fava beans, and cook until just tender, 2 to 3 minutes. Drain and transfer to the ice bath. Drain in a colander. Remove and discard inner skins from fava beans, and add beans to haricots verts.
- Sprinkle scallops with salt and reserved peppercorn mixture. Heat a cast-iron skillet until very hot over medium-high heat. Add 1 1/2 teaspoons olive oil. Add half the scallops, and cook until well browned, 2 to 3 minutes on each side. Transfer to a plate, and set aside.
- Add remaining 1 1/2 teaspoons olive oil to the skillet. Repeat with the remaining scallops, and transfer to the plate.
- Add olives, onion, tomatoes, and reserved dressing to beans; toss to combine.
- Arrange salad on six plates. Top with eggs and scallops; garnish with tarragon. Serve with lemon wedges, if desired.
GRILLED SEAFOOD SALAD NICOISE
Steps:
- Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
- Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
- Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
- Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
- Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
SCALLOPS NICOISE WITH TOMATO-OLIVE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
- Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.
- Chop the green olives. There should be about 3 tablespoons. Set aside.
- Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
- Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.
- Heat 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
- Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
- Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams
SCALLOP SALAD NICOISE
Steps:
- to make the vinaigrette, whisk together olive oil, vinegar & mustard in a small bowl. stir in shallots salt & pepper. to make salad bring a lg part of boiling water add green beans & cook for 2 min. with a slotted spoon, transfer beans to a bowl of ice water- drain. add potatoes to the same pot of boiling water & coom for 9-10 min transfer to a bowl of ice 7 drain heat olive oil in a lg skillet over medium high heat. season scallops with salt & pepper and place in skillet. don't stir cook for 2-3 min. or until golden brown. turn scallops & repaet on opposite side. seperate lettuce leaves and divide among 4 plates. Top each with one-quarter of the beans, potatoes, scallops, tomatoes & olives. drizzle each with about 2 T vin
GRILLED SEAFOOD SALAD NIçOISE
Categories Salad Leafy Green Olive Backyard BBQ Lunch Tuna Scallop Shrimp Grill Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 16
Steps:
- Make the dressing:
- In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
- On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.
NICOISE SALAD
This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside., Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and cool; cut into quarters., Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3-5 minutes; drain and rinse in cold water., Divide lettuce between 2 salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with dressing.
Nutrition Facts : Calories 613 calories, Fat 49g fat (8g saturated fat), Cholesterol 242mg cholesterol, Sodium 886mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
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
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
More about "scallop salad nicoise recipes"
22 BEST SCALLOP RECIPES | HOW TO SERVE SCALLOPS FOR DINNER TONIGHT ...
From foodnetwork.com
Reviews 600Author By
SCALLOP SALAD
From eatingwell.com
LOBSTER, SHRIMP & SCALLOP SALAD NIçOISE - ARTSAVORS
From artsavors.com
SCALLOP NICOISE SALAD RECIPE AND WINE PAIRING | THE …
From blog.goodpairdays.com
SCALLOP NIçOISE SALAD – A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
Cuisine FrenchEstimated Reading Time 4 minsCategory SaladsTotal Time 45 mins
- Coat the potatoes with 1 teaspoon extra virgin olive oil and roast until almost fork tender. Remove from heat and cool to room temperature. Refrigerate overnight.
- Place the cherry tomatoes, cut side down, on a baking sheet lined with aluminum foil coated with cooking spray. Bake 10 to 15 minutes or until tender. Remove from heat and cool to room temperature. Refrigerate overnight.
- Bring a large pot of water to boil. Add the green beans and cook 3 to 5 minutes or until crisp tender. Remove from heat and refrigerate overnight.
BEST BAKED SCALLOPS RECIPE - HOW TO MAKE BAKED SCALLOPS
From delish.com
BEST SEARED SCALLOPS NICOISE RECIPES
From alicerecipes.com
THE BEST NICOISE SALAD
From foodiecrush.com
A CLEVER DINNER HACK FROM A READER
From nytimes.com
SMOKED SCALLOP NIçOISE RECIPE - BBC FOOD
From bbc.co.uk
SCALLOP SALAD WITH BASIL VINAIGRETTE
From eatingwell.com
RANKING THE MOST POPULAR SALAD CHAINS IN LOS ANGELES
From latimes.com
INA GARTEN SALAD NICOISE
From ourtableforseven.com
You'll also love