SEA SCALLOP SALAD WITH CELERY AND SPICY VINAIGRETTE
Steps:
- Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
- Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
- On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on 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
SEARED SCALLOPS WITH SPICY HONEY-CITRUS GLAZE ON CELERY SALAD
Categories Citrus Shellfish Vegetable Appetizer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 17
Steps:
- For glaze:
- Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- For salad:
- Mix all ingredients in large bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
- For scallops:
- Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
- Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
- *Sold in the Asian foods section of many supermarkets and at Asian markets.
SCALLOPS WITH CITRUS GLAZE
"These scallops are especially scrumptious when served on steamed rice with a green salad on the side." -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle scallops with pepper and salt. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm., In the same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce and orange zest. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve with scallops.
Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SEARED SCALLOPS WITH CITRUS HERB SAUCE
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
SEARED SCALLOPS WITH CELERY AND GOLDEN RAISIN SALAD
Look for fresh scallops that are labeled as dry-packed, which are not treated with preservatives and have a lower water content than wet or "soaked" scallops. Seasoning scallops just before cooking also ensures that they stay dry.
Provided by Martha Stewart
Categories Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees. Whisk together lemon zest, juice, mustard, and sugar. Stream in olive oil and season with salt and pepper. Add celery, parsley, and raisins. Toss to combine. Season again with salt and pepper.
- Heat a medium skillet over high and swirl in safflower oil. When oil shimmers, season scallops with salt, then sear, larger side down, in a single layer. Cook without moving, until underside is golden and a crust has formed, 2 minutes. Add butter and thyme and transfer to the oven. Cook 1 to 2 minutes more. Serve scallops, seared-side up, drizzled with pan juices, alongside celery salad.
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- Use a knife to peel the rind and pith from the oranges, then slice them into thin rounds (about ¼-inch thick). Transfer to a small bowl, and combine with the shallot, olive oil, lime juice and crushed red pepper flakes. Season to taste with salt and pepper.
- Add the vegetable oil to a large skillet (preferably cast iron) over medium heat. Using paper towels, pat the scallops as dry as possible (this will help with browning), then season with salt. When the oil is shimmering, sauté the scallops until browned on one side, about 2 minutes, then flip and sauté the second side for about 2 minutes more.
- To serve, divide the citrus salad (and its juices) among four plates, then top with the scallops, fresh chopped chives and cilantro.
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- Stir all ingredients in small saucepan over medium heat until heated through. Set aside. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.
- Divide salad among 4 plates. Top salad on each plate with 3 scallops. Drizzle remaining glaze over. Sprinkle with chives and serve.
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