SCALLOPS-PECANS WILTED SALAD
This salad is beautiful, easy & quick! Makes a lovely Holiday Dish! Better Homes & Gardens Magazine, November 2008 edition!
Provided by Manami
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- PREPARE SALAD:.
- Thaw scallops, if frozen.
- Halve scallops horizontally (about 1/2 inch thick).
- Rinse scallops; pat dry.
- In a dry skillet cook and stir pecans over medium-high heat for 3 to 4 minutes or until toasted.
- Transfer pecans to bowl; set aside.
- Season scallops with salt and black pepper.
- In the same skillet cook scallops in hot oil over medium-high heat just until golden brown, about 1 to 2 minutes per side.
- Transfer scallops to bowl with pecans; sprinkle with sesame seeds.
- Cover; keep warm.
- In a bowl toss together arugula and endive.
- PREPARE DRESSING:.
- In a saucepan combine syrup, soy sauce, and cayenne pepper or crushed red pepper flakesr.
- Bring to boiling; remove from heat.
- Toss greens with three-quarters of the warm dressing.
- Cover with plate for 30 to 60 seconds or until arugula begins to wilt.
- Toss remainder of dressing with scallop mixture.
- Divide greens among 4 plates; top with scallop mixture. .
- ** For even cooking in this recipe we halve the scallops horizontally so they will be about 1/2-inch thick.
Nutrition Facts : Calories 519.5, Fat 19.4, SaturatedFat 2.3, Cholesterol 56.3, Sodium 1107.1, Carbohydrate 53.4, Fiber 18, Sugar 26.7, Protein 38.5
GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE SLAW
Steps:
- In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
- In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.
- Remove tough muscles from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm.
- Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
- Serve slaw topped with scallops and garnished with scallion greens.
SCALLOPS WITH WILTED SPINACH AND ARUGULA
In just a few minutes, scallops are seared and served over garlicky arugula and spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
- Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.
TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE
Categories Salad Leafy Green Quick & Easy Pecan Scallop Avocado Summer Healthy Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make praline:
- In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
- Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
- In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.
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