CARIBBEAN GRILLED SCALLOP SALAD
Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill to high heat.
- Pat scallops dry with a paper towel.
- Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
- Coat scallops with cooking spray.
- Place scallops on grill rack; grill 3 minutes on each side or until done.
- Remove scallops.
- Add pineapple to grill rack; grill 2 minutes on each side.
- Remove pineapple from grill; chop pineapple.
- Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
- Chop large pieces of chutney.
- Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
- Add dressing to salad, and toss well.
- Place 1 1/2 cups salad into each of 4 bowls.
- Arrange 3 scallops over each salad.
Nutrition Facts : Calories 138.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 14.8, Sodium 77.3, Carbohydrate 17.2, Fiber 2.9, Sugar 10.4, Protein 9.1
AVOCADO, MANGO, AND SCALLOP SALAD
This light refreshing salad is invigorating and tempting in color - yellow, red, white, green, black - especially in the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are needed for savoring the natural but unique flavors of different ingredients harmoniously combined. Perfect as a light meal by itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine.
Provided by maplewood
Categories Salad Seafood Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
- Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
- Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
- Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 27.8 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 10.6 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 180.7 mg, Sugar 13 g
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
CRISPY SCALLOP SALAD
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Provided by Anna Stockwell
Categories Scallop Cornmeal Egg Orange Orange Juice Vinegar Garlic Endive Avocado Basil Salad Wheat/Gluten-Free Dairy Free Winter Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
- Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
- Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
- Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.
GRILLED SCALLOPS TACOS AND CABBAGE SLAW WITH SPICY AVOCADO SAUCE
This is surprisingly fast to make and since scallops are sliced 1/2 to 1/3 horizontally (depending on size), they grill up very quickly on the pan. If scallops are large, then 1 taco equals 1 large scallop. But, if you are using medium or smaller scallops, you may need to use more scallops per taco. I love the creaminess of this avocado sauce which goes really well with other grilled fish or seafood items too.
Provided by Rinshinomori
Categories Southwestern U.S.
Time 10m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- In a blender combine the sauce ingredients and process until smooth. Transfer to a small serving bowl.
- In a bowl whisk the marinade ingredients. Slice each scallops into 1/2 or 1/3 depending on size horizontally. Add the scallops to the marinade and turn to coat evenly. Cover and marinate at room temperature for about 15 minutes.
- In a medium bowl combine the cabbage, onion, and cilantro.
- Heat a nonstick frying pan and lightly coat with olive oil. Place the scallops without crowding and quickly sear the scallops on high heat until lightly browned, about 30 seconds to a minute. Turn over and brown on second side for 30 seconds to a minute. Do not overcook or they will toughen. Remove from pan.
- Wipe the same frying pan and heat the tortillas both sides until warm about 15 seconds each side. Remove and continue with all the tortillas.
- Fill each tortilla with some of the cabbage mixture and scallops. Top with the sauce and eat!
GRILLED SCALLOP SKEWERS ON JICAMA SALAD
Steps:
- Preheat grill. Place scallops in large bowl Whisk together lime juice and olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture over scallops and let marinate 5 minutes. Combine rest of lime/oil mixture with mayonnaise. Place jicama in a medium bowl and pour dressing over; season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Thread 67 scallops on one skewer then take another skewer and insert it into scallop skewer about 1/2-inch away from and parallel to the first one. Repeat with remaining scallops to form 4 skewers. Season skewers with remaining salt and pepper and place on the hot grill. Grill 1 minute on first side then flip over and grill 1 minute on other side, or until just opaque in center. Remove from grill. Mix cilantro into jicama and divide it between four plates. Garnish each plate with tomato slices, diced avocado and one scallop skewer Serve.
GRILLED SHELLFISH AND POTATO SALAD WITH AVOCADO SALSA, SCALLION OIL, AND PLUM COULIS
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender purée with oil and salt and pepper to taste until smooth. Pour purée through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.
- In a large saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
- Peel and devein shrimp. Remove tough muscle from side of each scallop if necessary. Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
- Prepare grill.
- Grill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, sauté potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)
- Spoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa and greens (see photograph, page 72). Drizzle shellfish and potatoes with some scallion oil and drizzle greens with some coulis. Serve remaining scallion oil and coulis on the side.
GRILLED AVOCADO AND SCALLOP SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
- Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
- Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
- Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
- To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.
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Reviews 3Category MainServings 1Estimated Reading Time 4 mins
- If grilling the corn on a grill, leave the kernels on the cob. If using a grill pan, you can remove the kernels from the cob prior to grilling, if desired.
- Brush avocado, tomato and corn lightly with some canola oil. Place them a few inches apart, cut side down, on the grill or in the grill pan. Grill 3-4 minutes on each side or until black grill marks start to appear. Season with salt and pepper before removing from the grill.
- Meanwhile, make the dressing. Place lime juice, honey, chipotle sauce, cumin and cilantro in a blender and blend until smooth. Season with salt and pepper to taste. Set aside.
SEARED SCALLOPS WITH AVOCADO & LIME - RACHAEL RAY IN SEASON
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- In medium bowl, mash avocado, lime zest and juice; season. In small bowl, mix jalapeño, vinegar and sugar. In skillet, heat oil over medium-high. Cook seasoned scallops until browned, about 2 minutes; turn and cook until opaque in centers, about 1 minute. Divide avocado mixture among plates; top with scallops, radishes, jalapeño and cilantro. Bonus: How do you store avocados? Put whole ripe
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From myrecipes.com
4/5 (7)Calories 264 per serving
- Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.
- Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.
GRILLED SEA SCALLOPS WITH CORN SALAD RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 6
- In a large pot of boiling salted water, cook the corn until tender, about 5 minutes. Drain and cool. Stand the corn in a large bowl and slice off the kernels. Add the tomatoes, scallions and basil and season with salt and pepper.
- In a blender, puree the shallot with the vinegar, hot water and mustard. With the blender on, slowly add 6 tablespoons of the safflower oil until combined. Season the vinaigrette with salt and pepper, then toss with the corn salad.
- In a large bowl, toss the remaining 1 tablespoon of oil with the scallops; season with salt and pepper. Heat a large grill pan. Add half of the scallops at a time to the pan and grill over moderately high heat, turning once, until browned, about 4 minutes per batch. Mound the corn salad on plates, top with the scallops and serve.
GRILLED SCALLOP-AND-MANGO SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 4Total Time 25 minsCategory Scallops
- Whisk together buttermilk, mayonnaise, white wine vinegar, tarragon, garlic, 1⁄4 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a small bowl. Slowly drizzle oil into mixture, whisking constantly, until combined.
- Measure 2 tablespoons of buttermilk dressing into a medium bowl. (Reserve the remaining dressing for serving.) Add scallops to bowl, and toss to coat. Marinate at room temperature 10 minutes. Thread scallops onto skewers (about 5 per skewer). Discard marinade.
- Preheat a gas grill to high (450°F to 500°F). Place mango planks on oiled grates. Grill, uncovered, until slightly charred, 1 to 2 minutes per side. Remove mango from grill; cut into 1⁄2-inch cubes. Set aside. Re-oil grates; place scallop skewers on grill. Grill, uncovered, until charred, about 1 minute per side.
- Line a platter with lettuce. Top with mango, avocado, radish, and scallop skewers. Sprinkle salad with remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Drizzle with reserved dressing, and serve immediately.
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3.5/5 (6)Calories 263 per serving
- Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.
- Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.
- Sustainable Choice: All scallops, whether farmed, diver-caught, or wild-caught, are great options.
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- Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.
- Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.
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- Prepare grill for medium-high heat. Brush corn with 1 tablespoons of olive oil and season with salt, pepper and a sprinkle with chili powder. Grill, turning occasionally, until tender and lightly charred in spots, 6–8 minutes. Transfer to a cutting board and let cool, then cut kernels from cobs. Combine all the remaining ingredients in bowl and season with salt and pepper to taste.
- Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side until grill marks appear.
- Arrange the corn salad on a large serving platter and nestle the cook scallops on top. Garnish with extra cilantro and/or chives.
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