SCALLOP SALAD
This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez's restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.
- Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
- Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 46 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams
WARM FRESH TUNA AND SCALLOP SALAD WITH ORANGE-CORIANDER VINAIGRETTE
Provided by Bryan Miller And Pierre Franey
Categories salads and dressings
Time 20m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the vinaigrette, combine the mustard and half of the lemon juice in a small bowl. Beat briskly until the mixture begins to thicken. Gradually add the olive oil, the remaining lemon juice and the vinegar while continuing to beat. Add the remaining ingredients and mix well.
- To make the salad, tear the lettuces and endive into bite-sized pieces and mix them with the orange sections in a large bowl. Pour two-thirds of the dressing over the salad and toss well. Divide the salad into four portions and arrange on serving plates.
- Coat the bottom of a nonstick pan with the vegetable oil. Over high heat, saute the scallops for one minute while shaking the pan. Add the tuna and shallots. Salt and pepper well. Toss briskly and cover. Cook for another minute, shaking the pan occasionally. Remove the pan from the heat and let the seafood cool, uncovered, for two to three minutes. Drizzle the remaining vinaigrette over the tuna and scallops and distribute among the four plates.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 8 grams, TransFat 0 grams
LINGUINE WITH MONKFISH AND SCALLOPS
Provided by Bryan Miller And Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield Six servings
Number Of Ingredients 17
Steps:
- Heat two tablespoons of the oil in a heavy skillet over medium heat and add the garlic. Saute briefly while stirring; do not brown. Add the pepper flakes, onions, leeks and celery. Stir. Add the saffron and stir. Cook for two minutes, stirring often. Add the tomatoes, wine, bay leaf, salt and pepper. Blend in the parsley and fennel seeds. Bring to a boil, cover and simmer for 15 minutes. Stir often.
- Add the fish to the pan and stir. Cover and cook for about four minutes, then add the scallops. Cover and cook two minutes more.
- Meanwhile, boil the linguine al dente and drain. Put the linguine in a heated baking dish and spoon the remaining two tablespoons of oil over it. Sprinkle with pepper and toss briefly. Remove the bay leaf from the seafood sauce and spoon the sauce over the pasta. Toss and serve immediately.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 987 milligrams, Sugar 8 grams, TransFat 0 grams
ASPARAGUS AND MUSHROOMS WITH FRESH CORIANDER
Provided by Bryan Miller And Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Cut the asparagus spears on the diagonal into one-inch pieces.
- Heat the olive oil in a nonstick frying pan. Add the mushrooms and saute over over high heat, tossing, until the mushrooms are lightly browned. Add the asparagus pieces. Cook, stirring and tossing, for about a minute. Add the shallots, salt and pepper. Sprinkle with the coriander. Cook for 30 seconds and serve.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 2 grams
SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC
Provided by Bryan Miller And Pierre Franey
Categories dinner, lunch, appetizer, main course
Time 25m
Yield About 24 ravioli
Number Of Ingredients 12
Steps:
- Peel and devein the shrimp. Reserve the shells for shrimp broth.
- Chop the shrimp into small cubes. In a mixing bowl, combine the shrimp, salt and pepper, water chestnuts, ginger, olive oil, coriander, pepper flakes and soy sauce. Blend well and let sit for about 10 minutes.
- Lay one won-ton wrapper on a lightly floured dry surface. Brush it with some of the beaten egg. Place three-quarters of a teaspoon of the shrimp mixture on the center of the won ton. Top the won ton with another skin, pressing the edges firmly around the perimeter to seal thoroughly. Trim the won-ton skin edges with a cookie cutter to remove excess dough. Repeat the procedure with the rest of the ingredients. Cover the finished uncooked ravioli with a moistened towel to keep them from drying out.
- Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface. Drain and place four to six ravioli on warm serving plates. Drizzle some beurre blanc over and serve immediately.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 643 milligrams, Sugar 0 grams, TransFat 0 grams
TUNA SALAD SANDWICHES
Inspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches - and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
Provided by Naz Deravian
Categories lunch, sandwiches, main course
Time 5m
Yield 4 to 6 sandwiches
Number Of Ingredients 13
Steps:
- Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
- Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.
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