THAI SCALLOP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
- Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 1097 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 22 grams, Sugar 12 grams
WARM SALAD OF SCALLOPS & BACON
A hot grill is the key to success here - crisp bacon and a succulent scallop. A classic that everyone should try
Provided by Mary Cadogan
Categories Dinner, Starter
Time 48m
Number Of Ingredients 9
Steps:
- Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
- Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
- Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.
- Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.
Nutrition Facts : Calories 231 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.79 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
WARM SCALLOP SALAD
Bottled dressing adds to the easy preparation for this warm, wonderful salad. Gertrudis Miller in Evansville, Indiana got the recipe from a friend years ago. "It couldn't be much quicker to make," she shares, "and it always brings compliments when I serve it."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through., Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
SCALLOP SALAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 5
Steps:
- Prepare the radicchio, vinaigrette (mixed with a touch mayonnaise or not, as you wish) and chives finely chopped.
- Right before serving, set scallops in a wide skillet; barely cover with water and just bring to a simmer, cover and simmer one minute. Remove from heat and pat dry.
- Mix warm scallops and radicchio together and set on dinner plate. Drizzle dressing over top and garnish with chives.
BLT SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bacon, tomato, cilantro and Monterey Jack cheese add zest to our 50/50 Mix®
- Make the Salad:
- Place greens into a large salad bowl.
- Add bacon, tomato, & cheese.
- Drizzle desired amount of dressing & toss.
- Serve onto 4 individual dishes.
- Arrange avocados & croutons on top of each salad & serve.
BLT PICNIC SALAD
All the flavors of a classic BLT, but with a portable, picnic-friendly twist. Whether you're serving this salad at a picnic, or for an easy weeknight dinner, it's sure to be an instant classic that everyone will love.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
- For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
- Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
- Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
- To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.
More about "warm scallop blt salad recipes"
BLT SALAD RECIPE WITH THE BEST DRESSING - NATASHA'S KITCHEN
From natashaskitchen.com
5/5 (52)Category Lunch, SaladCuisine AmericanTotal Time 15 mins
- Make the dressing first to allow the flavors to meld. In a small bowl, combine 4 Tbsp mayo, 4 Tbsp sour cream, pressed garlic clove, 1/4 cup chives, 1/8 tsp black pepper and 1/4 tsp salt (or season to taste). Stir together then add 1 to 2 Tbsp milk, or add milk to desired consistency. Cover and refrigerate until ready to use.
- In a large mixing bowl, combine lettuce, tomatoes, bacon and croutons. Just before serving, drizzle with dressing (adding it to taste) and toss to combine.
SEARED SCALLOP BLT RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
5/5 (7)Category Entree, LunchCuisine AmericanTotal Time 40 mins
- Lightly season scallops with salt and pepper. Add butter and olive oil to large pan over medium heat. Once hot (but not smoking), add scallops in a single layer, taking care not to over-crowd them. Let sear for about 2 minutes before flipping and searing for another 1-2 minutes, until golden brown on both sides. Remove to a plate and tent with foil to keep warm while preparing the rest of the sandwich.
- Spread herbed butter on four slices of crusty bread and top each with two leaves of lettuce, two slices of tomato, four avocado slices, two slices of crispy bacon, and four scallops.
WINTER SALAD WITH SAUTéED BAY SCALLOPS RECIPE | BON …
From bonappetit.com
BLTS SALAD (BACON, LETTUCE, TOMATO, SCALLOP) - A KITCHEN HOOR'S …
From akitchenhoorsadventures.com
WARM SCALLOP BLT SALAD RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
SEA SCALLOPS BLT LETTUCE WRAPS - EATWELL101.COM
From eatwell101.com
BLT PASTA SALAD. - HALF BAKED HARVEST
From halfbakedharvest.com
SCALLOP AND SPINACH SALAD WITH WARM DRESSING RECIPE
From myrecipes.com
WARM SCALLOP AND BACON SALAD | BRUNCH RECIPES | GOODTO
From goodto.com
WARM SCALLOP SALAD RECIPE | @ATKINS
From atkins.com
WARM SCALLOP SALAD RECIPE - FOODSDIARY
From foodsdiary.com
WARM SCALLOP SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
WARM SCALLOP BLT SALAD – RECIPES NETWORK
From recipenet.org
WARM SALAD OF SCALLOPS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SCALLOP SALAD WITH BACON VINAIGRETTE | SCALLOPS | JENNY SHEA RAWN
From jennyshearawn.com
MACKEREL OVER COALS AND SEASIDE MADELEINES – EMILY SCOTT’S …
From theguardian.com
WARM SCALLOP SALAD WITH PROSCIUTTO CHIPS RECIPE | BON …
From bonappetit.com
You'll also love