WARM PEAR AND SCALLOP SALAD
An unusual and elegant salad that is quick and easy to fix. It is from a 1990 cookbook called "365 Easy One-Dish Meals".
Provided by loof751
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin strips. Core the pears and cut into 1-inch chunks. Slice the tomato into 8 slices.
- In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover. Heat to boiling, cover, and cook for 5 minutes.
- Add scallops. Cook 2-3 minutes, until scallops are opaque throughout.
- Remove pan from heat. Drain and discard liquid.
- Add pears, pecans, and dressing and toss to combine.
- To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.
Nutrition Facts : Calories 500.1, Fat 26.9, SaturatedFat 3.4, Cholesterol 45.6, Sodium 537.3, Carbohydrate 43.7, Fiber 9.8, Sugar 18.3, Protein 25.1
SUMMER SALAD WITH SCALLION PESTO AND SCALLOPS
Steps:
- Prepare a grill for medium heat.
- For the farro: Bring 4 cups water to a boil and add the farro and salt. Bring to a simmer and simmer until cooked, about 15 minutes. Drain and let cool.
- For the scallion pesto: Grill the scallions until charred, 4 to 6 minutes. Add the scallions to a blender with the basil, vinegar, salt and pepper and process. With the motor running, slowly add the olive oil and mix until the consistency of pesto.
- For the vegetables: Drizzle the zucchini and squash with olive oil and sprinkle with salt and pepper. Grill on medium heat, about 5 minutes each side. Set aside to cool, then cut into 1/2-inch pieces.
- Grill the red peppers on medium heat, about 5 minutes each side. Place in a bowl and cover in plastic wrap to steam for about 8 minutes. Peel off the skins, remove the seeds and cut into 1/2-inch strips.
- Combine the farro, zucchini, squash, peppers and basil in a large bowl. Toss with the scallion pesto and season to taste with salt and pepper.
- For the scallops: Drizzle the scallops with olive oil and sprinkle with herbes de Provence, salt and pepper. Grill over medium heat, 3 to 4 minutes per side.
- Portion the salad and serve with the scallops.
WARM SCALLOP BLT SALAD
Steps:
- In a skillet, cook the bacon until crisp and transfer to paper towels to drain. Reserve rendered bacon fat. Once cooled, finely chop the bacon.
- Heat a nonstick frying pan and add 2 tablespoons rendered bacon fat. Sprinkle the scallops with salt and pepper and sear on a high heat for 90 seconds per side in the bacon fat. Do not crowd the pan. Do 5 at a time if your pan cannot hold all 10 scallops. Remove scallops from pan. Deglaze the pan with balsamic vinegar and brown sugar mixture and turn heat down to low. Simmer for about 8 minutes or until you have between 1/2 and 3/4 cups of reduction.
- In a large shallow salad bowl, add loosely torn butter lettuce and top with tomatoes. Place the toasted baguette pieces around the edge of the salad bowl. Place warm seared scallops on top of salad, followed by the finely chopped cooked bacon. Drizzle salad with reduced bacon balsamic glaze. Finish with crushed black pepper. Serve with a nice, dry Sauvignon Blanc.
WARM SEAFOOD SALAD
"Here's a recipe that's sized right for two seafood lovers," Lillian Julow says of her easy entree salad. Served over a bed of greens, sauteed scallops and shrimp get plenty of flavor from garlic and a homemade vinaigrette.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a jar with a tight-fitting lid, combine the first seven ingredients; add 2 teaspoons oil. Shake well; set aside., In a large skillet, cook the shrimp, scallops and garlic in remaining oil over medium heat for 5-6 minutes or until shrimp turn pink and scallops are firm and opaque., Divide the greens between two salad plates; top with seafood mixture. Shake dressing and drizzle over salads.
Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 193mg cholesterol, Sodium 934mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
CITRUS SCALLOP SALAD
With scallops, pears and citrus fruits, this deliciously different salad is an outstanding first course. It also makes a great luncheon salad.-Sarah Geary, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup. , Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette.
Nutrition Facts : Calories 224 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 7g protein.
WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS
Categories Salad Leafy Green Quick & Easy Scallop Shrimp Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
- In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.
BACON-WRAPPED SCALLOPS WITH PEAR SAUCE
I enjoy cooking for my parents, and my bacon-wrapped scallops recipe is one of their favorites. If you prefer, replace the pear preserves with preserves or jam of a different flavor. -Ethan Hall, King, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 375° for 7-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Meanwhile, in a small saucepan, combine the preserves, soy sauce, brown sugar and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened., Wrap a bacon strip around each scallop; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, cook bacon-wrapped scallops in oil over medium-high heat for 5-7 minutes or until scallops are firm and opaque, turning once. Serve with pear sauce.
Nutrition Facts : Calories 400 calories, Fat 6g fat (1g saturated fat), Cholesterol 121mg cholesterol, Sodium 819mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 0 fiber), Protein 60g protein.
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
APPLE, PEAR SEARED SCALLOPS SALAD WITH A BRANDY SAUCE
This can be as a first course appetizer, but I love to serve this as a salad starter. It is so good and really is a show stopper. The spinach is pan seared for just 1 minute and then topped with the scallops seared and garnished with a brandy cream sauce. Note, the sauce can easily be made ahead of time as well as the apples and pears. Pan searing the spinach as I mentioned and scallops takes only minutes so make sure everything is done and ready to go. To keep the apple, pears and scallops warm, I just put them in a small bowl and cover with foil and set in a 200 degree oven. But it is not a big deal if you don't put them in the oven, just covering them with foil should keep them warm enough. This is a very quick but very elegant dish. I have served this for many holiday dinner and always has rave reviews. It is also on my catering menu and is always very popular. So, don't be scared off by four steps. Two steps are done in advance and the rest is done in just minutes. Just take it step by step. It is not hard.
Provided by SarasotaCook
Categories < 60 Mins
Time 45m
Yield 8 Salads, 8 serving(s)
Number Of Ingredients 19
Steps:
- Brandy Sauce -- I make this first so it is already to go because everything else is so quick. In a small pot add the oil and heat to medium high heat. Saute the shallot and cook just a minute until it softens slightly. Add the brandy (make sure you remove from the burner when you do this) return and then cook just a few seconds. Then add in the cream and boil for 2-3 minutes. Remove from the heat and transfer to a small bowl. I just keep it at room temperature unless you make it the morning of, then you can refrigerate. But make sure you bring to room temp before you make your scallops.
- Apples and Pears -- I make these ahead to and just reheat in the micro for just 1 minute. Makes this much easier. In a small sauce pan add the butter and bring to medium high heat. Add the apples and pears and cook 3-5 minutes until soft but NOT mushy. You want them tender. Once soft, add in the pecans and remove to a small bowl and cover with plastic wrap.
- Scallops -- Remove from the refrigerator and let them set at room temperature. Just let them come to room temp it won't take long. At this point, make sure you take your sauce and apples out of the refrigerator if you made them earlier that day. You want to make sure they are room temperature.
- Searing Scallops -- Very Important! Make sure the scallops are dry, pat dry with a paper towel. In a small bowl, add the bread crumbs, salt and pepper and dip each side of the scallop lightly in the mixture. Then in large saute pan NON stick heat to medium high to high heat and add the olive oil. Add the scallops (don't over crowd, you want a nice dark brown sear) and cook until nicely brown on each side. They will only take about 2 minutes per side. It may take 2 batches depending on the size of your pan. Remove to a plate and cover with foil as you make the sauce.
- Part 2 -- After removing the scallops, reduce the heat to medium and add the apple cider and thyme to the pan and scrape up all the bits on the bottom. Boil 1 minute until the cider reduces a bit and all the bits are scraped up. Then add you room temp brandy sauce and bring to a boil. Cook 1 minute and remove from the heat.
- Spinach, Apples and Pears -- Last components. I just reheat my apples/pears in the microwave for just a minute before plating.
- And as for the spinach, I just put in a large bowl and toss with a teaspoon of olive oil, salt and pepper. Then toss and cover with plastic wrap and cook 1 minute. You don't want it completely wilted, just lightly sauteed.
- Plating -- On each plate, add some of the wilted spinach and then a scallop in the middle. Top that scallop with a spoon of the apple, pear, and nut mixture and then another scallop. Put a tooth pic through the top so they don't fall over. Just drizzle with the brandy sauce and serve.
- Just enjoy this great very unique wonderful appetizer/salad starter course. This served with some grilled steaks or beef tenderloin a potato gratain and some amazing desert makes this a 5 star dinner. A little work for a beginning dish, but it does get noticed.
Nutrition Facts : Calories 250.2, Fat 15.9, SaturatedFat 7.7, Cholesterol 51.9, Sodium 496.3, Carbohydrate 13.8, Fiber 2.3, Sugar 4.3, Protein 7.8
SHRIMP AND SCALLOP SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 35m
Yield Four to six servings
Number Of Ingredients 20
Steps:
- Put the shrimp, celery, bay leaf, garlic, salt and pepper in a saucepan. Add water to cover. Bring to the boil and remove from the heat. Let stand.
- Put the scallops in a saucepan and add three-quarters of a cup of the liquid in which the shrimp cooked. Bring to the boil and let simmer one minute. Remove from the heat and let stand briefly. Drain.
- Cut the celery cabbage into very fine shreds. There should be about six cups.
- Cut away and discard the core of the tomatoes. Peel the tomatoes and cut them into quarters. Cut the quarters into very thin wedges.
- Peel the onions and cut crosswise in half. Cut each half crosswise into very thin slices. There should be about two cups.
- Cut away and discard the stems of the mushrooms. Cut the caps into very thin slices. There should be about one and one-quarter cups. Sprinkle the slices with lemon juice and toss.
- Peel and devein the shrimp. Split them lengthwise in half. There should be about two cups. Cut the scallops into rounds.
- Put the celery cabbage in a bowl, add the onions and mushrooms and toss. Arrange the shrimp and scallops neatly over all. Garnish all around with the tomato wedges. Sprinkle with one tablespoon chopped dill.
- To make the salad dressing, put the mustard in a mixing bowl and add the vinegar and sugar. Start beating with a wire whisk and gradually add the oil. Beat in the dill, salt and pepper.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 38 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 0 grams
TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE
Categories Salad Leafy Green Quick & Easy Pecan Scallop Avocado Summer Healthy Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make praline:
- In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
- Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
- In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.
WARM PEAR AND BRIE TARTLETS
These make a simple, delicious and elegant appetizer from Secrets from a Caterer's Kitchen by Nicole Aloni. You can purchase premade tartlets or use a recipe found on this site. I like Anme's Recipe #238142 for these. The amounts listed reflect what I used for a recent party, but they can be easily adjusted to suit your needs and taste.
Provided by pattikay in L.A.
Categories < 30 Mins
Time 17m
Yield 24 mini tarts
Number Of Ingredients 4
Steps:
- Fill tart shells with a slice of brie.
- Top with diced pears.
- Drizzle with honey, if desired.
- Place on greased baking sheet and bake at 375 for 7-8 minutes, till cheese is bubbling. Serve immediately.
Nutrition Facts : Calories 19.8, Fat 1.3, SaturatedFat 0.8, Cholesterol 4.7, Sodium 29.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 1
SCALLOP SALAD WITH NEW POTATOES IN CREAMY VINAIGRETTE
Categories Salad Herb Potato Shellfish Appetizer Sauté Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Whisk 1 tablespoon oil, vinegar and both mustards in medium bowl to blend. Whisk in mayonnaise, then cream. Mix in 2 tablespoons chives. Season vinaigrette to taste with salt and pepper.
- Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes; pat dry with paper towels. Cool completely. Cut each potato crosswise into 4 slices.
- Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add potatoes and sauté until golden, about 2 minutes per side. Using slotted spoon, transfer potatoes to plate. Add scallops to same skillet and sauté until just cooked through, about 1 minute per side.
- Toss mixed greens in large bowl with enough vinaigrette to coat. Season salad to taste with salt and pepper. Spoon salad onto center of plates. Arrange scallops and potatoes atop salad. Drizzle remaining vinaigrette around scallops and potatoes. Sprinkle with additional chopped chives and serve.
WARM SCALLOP SALAD
Bottled dressing adds to the easy preparation for this warm, wonderful salad. Gertrudis Miller in Evansville, Indiana got the recipe from a friend years ago. "It couldn't be much quicker to make," she shares, "and it always brings compliments when I serve it."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through., Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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- Gently heat a non-stick frying pan. When hot, add the chorizo and dry-fry until just beginning to brown – it will release its own oil after 30 seconds or so. Remove with a slotted spoon and set aside on kitchen paper.
- Add the scallops to the pan and sear in the chorizo oil for about 1 minute on each side. Remove and set aside with the chorizo.
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