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
SCALLOP SALAD
Provided by Food Network
Time 20m
Number Of Ingredients 14
Steps:
- Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
- In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.
SCALLOP & APPLE SALAD WITH HAZELNUT DRESSING
Fat, juicy scallops are always a treat- the secret is not to overcook them and to team with contrasting sweet flavours
Provided by James Martin
Categories Starter
Time 35m
Number Of Ingredients 10
Steps:
- To make the dressing, tip the hazelnuts into a frying pan, toast until golden, then transfer to the small bowl of a food processor. Whizz for 5-10 mins until they make a smooth paste - the nuts will start to release some of their oil and the paste should look like smooth peanut butter. Add the vinegar, maple syrup, season and blend to combine. With the motor running, pour in 150ml water and continue blending until smooth. Can be kept in the fridge for up to 1 week.
- Cut the apple into really fine matchsticks using a mandolin or sharp knife. Toss in a little of the lemon juice as you go to prevent the apple from turning brown.
- Put the hazelnuts in a shallow dish. Heat the butter in a frying pan until foaming and nut brown. Add the scallops and cook for 1 min on each side, or to your liking, seasoning as they cook. Remove from the pan and roll each scallop in hazelnuts. If cooking for larger numbers, cook the scallops in batches so that you don't overcrowd the pan.
- To serve, spoon a dollop of the hazelnut dressing in the centre of each plate; use the back of the spoon to spread out the dressing slightly. Toss the watercress in the remaining lemon juice and oil, season and place a pile in the centre of each dressing dollop. Arrange the scallops around the watercress and place piles of apple between each scallop. Drizzle with a little oil and serve immediately.
Nutrition Facts : Calories 486 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium
SWEET APPLE SALAD DRESSING
Make and share this Sweet Apple Salad Dressing recipe from Food.com.
Provided by veggiechick
Categories Salad Dressings
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Put the apple and onion in a food processor, or something that minces, for about 30 seconds or until finely diced.
- In a small bowl, mix rice vinegar, sesame oil and 3 tablespoons of the apple/onion mixture. Add a pinch of salt and pepper. Stir well, spoon over fresh salad ingredients.
CELERY ROOT AND APPLE SALAD WITH HAZELNUT VINAIGRETTE
Provided by Molly Wizenberg
Categories Salad Mustard Side Vegetarian Quick & Easy Low Cal High Fiber Parmesan Apple Fennel Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- For vinaigrette:
- Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.
- For salad:
- Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.
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
SPINACH SALAD WITH SCALLOPS AND APPLES
I couldn't find a good scallop and spinach salad recipe, so I googled around and this one came up. It's from a diabetic recipe site. We sautéed the scallops rather than broiling them, and added a dash of salt to the dressing. It turned out really well.
Provided by Chef Convivia
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat broiler. Lightly a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.
- 2. In a small cup combine the oil, water, lemon juice and mustard. Set aside.
- 3. Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.
Nutrition Facts : Calories 222.4, Fat 9.5, SaturatedFat 1.3, Cholesterol 34.1, Sodium 619.6, Carbohydrate 15.7, Fiber 3.1, Sugar 6.4, Protein 19.8
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