Best Elios Bay Scallop Salad Recipes

THAI SCALLOP SALAD

Thai Scallop Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds sea scallops (about 20), "foot" muscles removed
Juice of 1 1/2 limes, plus wedges for serving
1/2 shallot, finely chopped
3 tablespoons sweet chili sauce
4 teaspoons fish sauce
5 tablespoons vegetable oil
1/2 head napa cabbage, shredded (about 7 cups)
2 Persian cucumbers, halved lengthwise and thinly sliced crosswise
4 radishes, thinly sliced
1 Granny Smith apple, cut into matchsticks
2 cups fresh Thai or regular basil, roughly chopped
1/4 cup unsalted dry-roasted peanuts, roughly chopped

Steps:

Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.

Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 1097 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 22 grams, Sugar 12 grams

BAY SCALLOPS PROVENçAL

Bay Scallops Provençal image

Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.

Provided by Florence Fabricant

Categories easy, quick, weekday, appetizer

Time 20m

Yield 2 to 3 main-course servings

Number Of Ingredients 13

Ingredients

1 pound fresh bay scallops
3 tablespoons flour
Salt and pepper
pepper
2 tablespoons extra virgin olive oil
1 large shallot, minced
2 cloves garlic, minced
2 plum tomatoes, finely chopped
Juice of 1/2 lemon
1/3 cup dry white wine
1 1/2 tablespoons unsalted butter, softened
2 tablespoons minced flat-leaf parsley
Toasted baguette slices, for serving

Steps:

Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 661 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED SCALLOP SALAD

Grilled Scallop Salad image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil, plus more for brushing
2 tablespoons freshly squeezed orange juice
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper
1 bunch watercress, coarsely chopped
1/2 bulb fennel, halved lengthwise, cored, and thinly sliced lengthwise
12 large sea scallops, tough muscle removed

Steps:

Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.
Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.
Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.