Best Grilled Scallop Salad Recipes

GRILLED AVOCADO AND SCALLOP SALAD

Steps:

• Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
• Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
• Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
• Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
• To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.

GRILLED SCALLOP SALAD

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.

CARIBBEAN GRILLED SCALLOP SALAD

Steps:

• Prepare grill to high heat.
• Pat scallops dry with a paper towel.
• Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
• Coat scallops with cooking spray.
• Place scallops on grill rack; grill 3 minutes on each side or until done.
• Remove scallops.
• Add pineapple to grill rack; grill 2 minutes on each side.
• Remove pineapple from grill; chop pineapple.
• Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
• Chop large pieces of chutney.
• Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
• Add dressing to salad, and toss well.
• Place 1 1/2 cups salad into each of 4 bowls.
• Arrange 3 scallops over each salad.

GRILLED SCALLOP TERIYAKI SALAD

Steps:

• Preheat grill to high.
• Whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. Reserve half the mixture for the salad; pour the rest over the scallops in a resealable plastic bag. Marinate 20 minutes, chilled.
• Blanch broccoli and peas in boiling salted water for 1 minute. Transfer to ice water, then drain. Toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing (marinade). Add dressing a little at a time, tasting after tossing - you may not want to use all the dressing, as it can make your salad too salty (depends on your brand of teriyaki sauce.
• Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.

GRILLED SCALLOP SKEWERS ON JICAMA SALAD

Steps:

• Preheat grill. Place scallops in large bowl Whisk together lime juice and olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture over scallops and let marinate 5 minutes. Combine rest of lime/oil mixture with mayonnaise. Place jicama in a medium bowl and pour dressing over; season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Thread 67 scallops on one skewer then take another skewer and insert it into scallop skewer about 1/2-inch away from and parallel to the first one. Repeat with remaining scallops to form 4 skewers. Season skewers with remaining salt and pepper and place on the hot grill. Grill 1 minute on first side then flip over and grill 1 minute on other side, or until just opaque in center. Remove from grill. Mix cilantro into jicama and divide it between four plates. Garnish each plate with tomato slices, diced avocado and one scallop skewer Serve.

GRILLED SCALLOP SALAD

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside. In a large resealable plastic bag, combine oil and soy sauce; add scallops. Seal bag and turn to coat. Let stand for 10 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill scallops, uncovered, over medium heat for 7-8 minutes on each side or until the scallops are firm and opaque. , Arrange mushrooms on a grill wok or basket. Grill, uncovered, over medium heat for 10-15 minutes or until tender, stirring frequently., Arrange lettuce on four serving plates. Top with asparagus, scallops, mushrooms, bacon, walnuts and cheese. Drizzle with dressing.

GRILLED SCALLOP AND ARUGULA SALAD

Steps:

• Before grilling the scallops, marinate them in a little olive oil, minced garlic and fresh tarragon, no longer than 20 minutes. Wash and spin dry the lettuce. For the dressing, heat vinegar, water and shallots in a small saucepan over moderate heat to a moist puree. Turn heat to low. Add butter, a few pieces at a time, whisking all the time to produce a creamy sauce. Season to taste with salt and pepper. Add more vinegar if needed. Brush grill with oil Grill scallops over high heat about 1 minute per side, just enough to mark the sides with grill marks. Arrange lettuce on the plates. Place scallops on top and drizzle sauce over top. Garnish with chopped chives.

GRILLED SCALLOP SALAD

Steps:

• 1 Heat a grill pan over medium-high heat until a drop of water sizzles when dropped on the surface. Brush the pan lightly with oil. 2 Pat the scallops dry and place them on the grill pan. Cook until the scallops are lightly browned, about 2 minutes. Turn the scallops and cook until browned and slightly translucent in the center, 1 to 2 minutes more. 3 In a large bowl, whisk together the lemon juice with 3 tablespoons oil. Add the scallops and toss well. Let stand 5 minutes, stirring once or twice. 4 Add the herbs and tomatoes to the scallops and stir gently. 5 Arrange the lettuce on serving plates. Top with the scallop mixture and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.