Sea Scallop Salad With Meyer Lemon And Pomegranate Food
SEA SCALLOP SALAD WITH MEYER LEMON AND POMEGRANATE
Provided by David Tanis
Categories quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Put lemon and shallot in a small bowl. Season with salt and pepper, add vinegar, and stir to dissolve salt. Stir in 3 tablespoons olive oil. Taste and correct for salt and vinegar. Set aside at room temperature.
- Season sea scallops on both sides with salt and pepper. Drizzle with 2 teaspoons olive oil.
- Place a wide cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil, and swirl to coat bottom of pan. When oil looks wavy, place scallops carefully in pan without crowding. Adjust heat to allow scallops to sizzle briskly. Do not move scallops for at least 2 minutes so that a crisp skin can form.
- After 2 minutes, check to see how scallops are browning. Adjust heat if necessary (if heat is too high, scallops will blacken instead). It should take 4 to 5 minutes to get a well-browned surface. Turn scallops over with tongs or a small metal spatula, and cook for 2 to 3 minutes more, until firm and cooked through. Remove to a plate lined with a paper towel, keeping scallops browned-side up.
- Divide radicchio, endive and arugula among 4 large salad plates. Place 2 warm scallops in the center of each plate. Stir vinaigrette vigorously and spoon about a teaspoon on each scallop. Drizzle remaining vinaigrette evenly over each salad. Sprinkle with pomegranate seeds, and serve immediately.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 4 grams, TransFat 0 grams
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
SEARED SEA SCALLOPS WITH POMEGRANATE-DRESSED SALAD
You'll find pomegranate molasses (a syrup like reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and ground fennel; season with salt and pepper.
- In a large nonstick skillet, heat vegetable oil over medium-high heat. Season scallops with salt and pepper. When the oil is very hot, add as many scallops as will fit in a single layer, with at least 1/2 inch of space between them, and cook without turning until golden brown, 2 to 3 minutes. Turn scallops over and cook 1 1/2 to 2 minutes or until centers are slightly translucent. Repeat with remaining scallops.
- Whisk dressing to combine. Add fennel, arugula, parsley leaves, and chives. Toss well. Add avocado and toss again. Taste and adjust seasonings if necessary.
- To serve, put the salad in the center of a platter and arrange scallops on top. If desired, garnish with pomegranate seeds.
Nutrition Facts : Calories 158 g, Fat 12 g, Fiber 3 g, Protein 5 g
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- Supreme lemons, reserving peel. Chop lemon flesh and transfer to a small bowl. Very finely chop peel until you have about 1 Tbsp.; add to bowl with chopped lemon. Juice remaining lemon and add 2 Tbsp. to lemon mixture, along with mustard, oil, and capers. (If you're working with a conventional lemon, stir in zest and juice here.) Season mixture with fine sea salt and pepper and more lemon juice, if needed.
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- Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat. Add sugar and 1 teaspoon salt; stir until dissolved. Transfer to a medium bowl; chill until mixture reaches room temperature, about 30 minutes. Pour lemon juice and orange juice through a fine wire-mesh strainer into pomegranate mixture; stir to combine, and refrigerate until ready to use.
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- Arrange pomegranate arils, cucumbers, orange segments, and lemon segments evenly around scallops. Carefully pour 1/3 cup chilled pomegranate mixture around inside edge of each bowl so juice runs to bottom of bowl without covering scallops. Top servings evenly with serrano slices, if using. Drizzle remaining 2 tablespoons oil evenly over scallop mixture; sprinkle with sesame seeds. Garnish with cilantro, and serve with lavash.
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- Combine first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from heat; discard thyme sprigs. Add butter, 1 piece at a time, stirring constantly with a whisk until butter is thoroughly incorporated. Strain mixture through a fine sieve over a bowl, pressing to release all of the sauce; discard solids. Stir in sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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