Warm White Bean And Scallop Salad With Spicy Tomato Glaze Food

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.

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING

Steps:

• Sprinkle Scallops with salt/pepper/garlic salt and set aside.
• In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
• To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
• Remove from pan to reserved paper towel where you put your cooked bacon crisps.
• Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
• Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
• Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
• Serve warm and enjoy!

CARAMELIZED SCALLOPS ON WARM ASPARAGUS & TOMATO SALAD

Steps:

• Preheat oven to 400 degrees.
• Place the asparagus, carrot, onions and stock in a small pan.
• Season to taste with cracked pepper and bring to a boil.
• Cook 2 to 3 minutes or until vegetables are tender.
• Stir in the tomatoes and keep warm.
• Dissolve the sugar in the vinegar and set aside.
• Heat a frying pan with an ovenproof handle and add the oil.
• Season scallops on both sides with pepper and sear in hot pan for 1 minute.
• Add the sugared vinegar, rotate pan to distribute the liquid, and place in the oven for 2 minutes.
• Turn the scallops over, then remove them from the pan.
• Place the vegetables in the center of 4 warm plates, allowing the stock to spread out.
• Surround with 6 scallops and serve the dressing on the side.
• To make the dressing: Heat the chicken stock and boil the artichoke in it for 2 to 3 minutes.
• Place in a blender and puree, gradually adding the oil and lemon juice.

SEARED SCALLOPS WITH WARM TUSCAN BEANS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Sprinkle scallops evenly with salt.
• Add scallops to pan; cook 2 minutes on each side or until done.
• Remove scallops from pan; keep warm.
• Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes.
• Add pepper and garlic; cook 20 seconds, stirring constantly.
• Stir in wine; cook 1 minute or until most of liquid evaporates.
• Stir in broth and beans; cook 2 minutes.
• Add spinach; cook 1 minute or until spinach wilts.
• Remove from heat; stir in basil.

WARM WHITE-BEAN AND SCALLOP SALAD WITH SPICY TOMATO GLAZE

Steps:

• Combine the beans, thyme and bay leaf in a pot over medium-low heat. Add enough cold water to cover and cook for 30 minutes. Add 1/4 teaspoon salt and cook until tender, 10 more minutes. Remove from heat and set aside.
• Combine the tomato broth and orange rind in a pot over low heat and simmer for 1 minute. Add the pepper and the scallops and gently poach until barely cooked, about 2 minutes. Remove the scallops and orange rind. Return the broth to the flame and cook until it has reduced to about 1 cup and is thick and syrupy, about 5 minutes. Season to taste with salt.
• Meanwhile, in the bottom of 4 large soup bowls, arrange the arugula. Spoon in the beans and divide the scallops. Drizzle with tomato glaze, then sprinkle with purple onion and serve immediately.