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
ITALIAN SCALLOP AND SHRIMP SALAD
This light and flavorful appetizer is great for seafood and garlic lovers!
Provided by Lillian
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 8h55m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
- Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 8.2 g, Cholesterol 193.2 mg, Fat 12.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 1.7 g, Sodium 638.9 mg, Sugar 0.1 g
SHRIMP 'N' SCALLOPS TROPICAL SALAD
A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.
Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.
TARRAGON SHRIMP SALAD
Provided by Ina Garten
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
- Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
- Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.
ALASKAN SCALLOPS AND STRIPED SHRIMP IN SAVIGNON BLANC AND TARRAGON
Steps:
- For the poaching liquid: Place all ingredients in a casserole large enough to hold the liquids. Bring to a rapid boil, remove from heat and set aside. Let sit for 15 minutes. Strain and keep warm. For the Parsley-Tarragon Puree: Place parsley, tarragon, and 1/2 cup poaching liquid in a blender and puree until smooth. Set aside. For the Beurre Manie: In a bowl, mix together the butter and flour to form a smooth paste. Set aside.
- Bring 3 cups of the poaching liquid to a simmer in a large saucepan. Add 4 each of the scallops and shrimp and poach for 3 to 4 minutes or until the shrimp tails are firm. Remove from broth. Remove heads and shells. Keep tails intact. Keep scallops and shrimp covered and warm. In a large saute pan melt 2 ounces butter and saute shallots and garlic. Add the remaining scallops and shrimp and saute for 1 minute. Add Sauvignon Blanc and 1 cup poaching liquid. Drain liquid into a clean pan, setting aside shrimp and scallops, and add two teaspoons beurre manier. Add half-and-half and whisk to a smooth sauce. Simmer for a few minutes. Add 3 ounces butter, whisk without cooking the sauce. Add both sets of scallops, the wine poached shrimp, lemon juice, kosher salt, and white pepper, to taste. Place one portion in a deep-dish plate. Garnish with one plain poached shrimp and one plain poached scallop. Place the tarragon and parsley puree making three dots in the sauce. Lean 3 fresh chives against the shrimp and scallop.
SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE
Provided by Andrea Albin
Categories Sauté Quick & Easy Dinner Scallop White Wine Tarragon Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
- Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
TANGY TARRAGON SHRIMP SALAD
This shrimp salad reminds me of one of the great lunches of my life, sitting on the front porch of the wonderful grocery in Seaside, Florida...plump, pink shrimp in a fresh tarragon dressing spooned onto saltine crackers, with an ice cold beer, and great friends. From the Pat Conroy Cookbook.
Provided by KathyP53
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
- In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
- In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.
Nutrition Facts : Calories 128.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 147.9, Sodium 1287.1, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 16.1
GRILLED SEA SCALLOPS WITH RADICCHIO
Provided by Moira Hodgson
Categories dinner, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the scallops in a bowl, sprinkle them with the thyme and two tablespoons of the olive oil and toss them. Cover the bowl and refrigerate for two hours before cooking. Remove from the refrigerator 10 minutes before cooking the scallops.
- Preheat broiler or grill. Cut each head of radicchio into four pieces. Sprinkle radicchio with the remaining olive oil and season with salt and pepper. Grill the radicchio until it is wilted and lightly browned, turning occasionally. Remove to a warm platter.
- Grill the scallops until they are browned on both sides. Divide the radicchio among four plates along with the scallops. Garnish each with a lemon quarter and a sprig of thyme.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 1 gram, TransFat 0 grams
TARRAGON SHRIMP SCAMPI
Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure to be in your cooking rotation for years to come.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.
- In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.
- Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.
- Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.
SHRIMP & SCALLOP SALAD WITH TARRAGON ON RADICCHIO
Steps:
- Remove 6 large outer leaves from radicchio, rinse well, wrap in paper towels and refrigerate. Bring a large pan of salted water to a boil, add shelled shrimp and scallops and set on high heat until shrimp turn pink. Both the shrimp and scallops will be done at that point. Immediately empty the pan in a large colander in the sink and douse seafood with enough cold water to fully stop the cooking. Drain again and set aside. In a small skillet, warm prosciutto and olive oil, stirring over low heat for 5 minutes. Transfer to a large bowl, stirring until cool. Stir in shrimp, scallops, vinegar and tarragon. Season to taste with salt and freshly ground pepper, cover the bowl with plastic film and refrigerate until cold. To serve: Place a radicchio lettuce cup on 6 plates. Divide salad equally in the center of each leaf and garnish with taraagon sprigs.
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