Grilled Scallops Over Mixed Green And Herb Salad Food

SPECIAL SCALLOP SALAD

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.

GRILLED SCALLOPS WITH SPRING GREENS

Steps:

• Spray a ridged cast-iron stove-top griddle or outdoor grill with nonstick cooking spray and preheat it. Season the scallops lightly with salt and pepper, thread 3 on each side of the skewers, and grill about 1 1/2 minutes per side, or until slightly firm. Remove and set aside.
• Meanwhile, place the mustard, vinegar, lemon juice, and a pinch of salt and pepper in a small food processor. With the machine running, add the oils in a stream. Process for about 30 seconds, then add the boiling water and process for about 10 seconds more.
• Mix the lettuces with the herbs and the dressing, reserving about 2 teaspoons of dressing. Divide the lettuces evenly among 4 plates. Arrange 3 scallops on each plate, drizzle with the reserved dressing, and serve.

GRILLED SCALLOPS OVER MIXED-GREEN AND HERB SALAD

Steps:

• 1. Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. 2. In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking. 3. Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side. 4. In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.

GRILLED SCALLOPS AND NECTARINES WITH CORN AND TOMATO SALAD

Steps:

• For dressing:
• Whisk lime juice, lime peel, and piment d'Espelette in small bowl. Gradually whisk in oil. Season with fleur de sel and pepper. DO AHEAD: Can be made 1 day ahead. Chill. Bring to room temperature before using.
• For basil puree:
• Blanch basil in small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Puree basil and oil in blender until smooth. Transfer to small bowl. Season to taste with fleur de sel. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.
• For salad:
• Prepare barbecue (medium-high heat). Brush scallops and nectarines with oil; sprinkle with salt and pepper. Grill scallops until slightly charred and cooked through, about 2 minutes per side. Grill nectarines until slightly charred, about 1 1/2 minutes per side. Transfer scallops and nectarines to plate.
• Arrange 4 scallops on each of 6 plates. Toss corn and 2 tablespoons dressing in medium bowl. Toss tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper. Spoon corn around scallops. Scatter tomatoes over corn. Arrange nectarine wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some basil puree over. Sprinkle sliced basil and fleur de sel over corn and tomatoes and serve. A type of sea salt; available at some supermarkets and at specialty foods stores.

GRILLED SCALLOPS OVER MIXED-GREEN AND HERB SALAD

Steps:

• Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
• In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking.
• Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.
• In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.
• Variations: Substitute grilled shrimp for the scallops. *Flaked cooked salmon would also be delicious in place of the scallops.