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Scallop salad

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Al Musinski

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Scallop salad

by Al Musinski » Thu May 03, 2007 2:54 pm

I am looking for a recipe for some type of scallop salad. Warm or cold it doesn't matter. Any help will be appreciated.
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TP Lowe

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by TP Lowe » Thu May 03, 2007 3:56 pm

See what you think (it's a relatively simple one, but makes a nice presentation with bell peppers):

Spicy Seared Scallop Salad

Recipe Courtesy of Cathy Lowe

3 tablespoons vegetable oil
1 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 pound fresh sea scallops
3 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Pinch of cayenne
Salt and pepper
1 clove garlic, smashed
1/2 cup olive oil
Mixed greens
1/2 red bell pepper, seeded and cut into strips
1/2 yellow bell pepper, seeded and cut into strips

Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.

In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens
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James Paul

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Bay Scallop Salad

by James Paul » Fri May 04, 2007 11:03 pm

This is great I have done it twice!

Bay Scallop Salad with Pancetta, Tomatoes and
White Wine Vinaigrette.

1/4 pound pancetta, diced
1 1/4 pounds bay scallops
Salt and white pepper
1 teaspoon minced garlic
1 1/4 cups halved grape tomatoes
6 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon minced shallots
Freshly ground black pepper
1/2 teaspoon chopped fresh marjoram leaves
2 tablespoons chopped parsley leaves
8 leaves Boston Bibb lettuce

Cook pancetta in a large skillet over medium-low heat, until crispy. Remove with a slotted spoon, and drain on a paper towel-lined plate. Set aside. Pour excess grease out of the skillet, reserving 3 tablespoons of the pancetta drippings.

Season the scallops with salt and white pepper. Saute the scallops in the reserved pancetta drippings for 2 to 3 minutes or until the scallops have a nice sear on each side. Add garlic to the pan and cook an additional 30 seconds. Remove the scallops and garlic from the pan, and place in a large, heat-resistant bowl. Toss tomato halves with the warm scallops. Add the reserved pancetta.

In a small bowl combine the extra-virgin olive oil, white wine vinegar, lemon juice, and the shallots. Whisk until well blended. Pour dressing over warm scallop mixture, tossing to coat. Adjust seasonings with salt and freshly ground black pepper. Sprinkle chopped marjoram and parsley over the salad, and toss to coat.

Arrange two lettuce leaves on each salad plate. Divide the scallop salad among the 4 plates, on top of the lettuce, Serve immediately.

Enjoy :D
Every days a holiday and every meals a feast !
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TP Lowe

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Re: Bay Scallop Salad

by TP Lowe » Sat May 05, 2007 9:20 am

James Paul wrote:1/4 pound pancetta, diced


Can't go wrong when starting with pancetta!
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by James Paul » Sun May 06, 2007 2:12 am

Ah yes pancetta, means a lot of things but in this case bacon.
A good thick platter style bacon is a great substitute as lean as you can get it.

:)
Every days a holiday and every meals a feast !
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Al Musinski

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Thanks for the great recipes

by Al Musinski » Mon May 07, 2007 8:56 am

They both were a big hit. Thanks
I always think better with a full stomach.

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