Scallops With Watercress Salad Recipes

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.

Steps:

• In a small bowl whisk together well the mustard, the vinegar,
• 2 tablespoons of the oil, and salt and pepper to taste. In a skillet (preferably non-stick) just large enough to hold the scallops in one layer heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the scallops, patted dry and seasoned with salt and pepper, for 2 minutes on each side, or until they are just golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm. To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove the skillet from the heat, add the scallops, and shake the skillet to coat them with the vinaigrette. In another bowl toss the remaining vinaigrette with the watercress, the carrot, and the corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.

Steps:

• Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices. Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as 30 minutes any longer and the acid in the lime juice would overcook the seafood.
• Meanwhile, prepare salad: whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bitesize pieces and toss with dressing. Divide salad among 6 serving plates. Arrange a circle of scallops in the center of each. Thinly slice avocado halves into strips lengthwise and garnish plates along the side. Spoon leftover marinade over scallops and avocado. Serve cold.

Steps:

• Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
• In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.

Steps:

• Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices. Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as 30 minutes any longer and the acid in the lime juice would overcook the seafood.
• Meanwhile, prepare salad: whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bitesize pieces and toss with dressing. Divide salad among 6 serving plates. Arrange a circle of scallops in the center of each. Thinly slice avocado halves into strips lengthwise and garnish plates along the side. Spoon leftover marinade over scallops and avocado. Serve cold.