Best Scallop Salad With New Potatoes In Creamy Vinaigrette Recipes

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SCALLOP AND POTATO SALAD



Scallop and Potato Salad image

Easy yet impressive seafood salad, adapted from a Bon Appetit recipe. I make the dressing and boil the potatoes the night before, then complete the recipe the next day just before serving. Preparation time does not include cooling time. I generally make with fresh chives from my herb garden in the summer and with my seafood seasoning mixture in the winter.

Provided by echo echo

Categories     Potato

Time 31m

Yield 4 serving(s)

Number Of Ingredients 13

6 medium red potatoes
2 tablespoons oil
1 lb sea scallops, halved horizontally or 1 lb bay scallop
0.5 (12 ounce) bag mixed baby greens
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon prepared hot mustard
1/2 cup mayonnaise
1 tablespoon heavy cream
1 teaspoon seafood seasoning, mixture (Recipe #99882) or 2 tablespoons finely chopped fresh chives
salt
pepper

Steps:

  • For best results, make dressing a few hours ahead of time to let flavors blend: whisk together vinegar through hot mustard; whisk in mayonnaise and cream; mix in chives or seafood seasoning; season with salt and pepper to taste.
  • In large saucepan of boiling salted water, cook potatoes approximately 12 minutes until just tender; drain potatoes and let cool. Cut each potato crosswise into 4 slices.
  • In large skillet over high heat, sauté potatoes in 2 tablespoons oil approximately 2 minutes until golden; transfer to plate with a slotted spoon.
  • In same skillet, sauté scallops approximately 1 minute per side until just cooked through.
  • In a large bowl, toss mixed greens with enough vinaigrette to coat; transfer to plates. Arrange scallops and potatoes on top of greens and drizzle rest of vinaigrette over scallops and potatoes.

Nutrition Facts : Calories 549.2, Fat 22.8, SaturatedFat 4, Cholesterol 50.3, Sodium 440.6, Carbohydrate 60.8, Fiber 5.5, Sugar 5.2, Protein 25.6

SCALLOP SALAD



Scallop Salad image

This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez's restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 spring onions, cut in half
3 tablespoons olive oil, or more as needed
2 fingerling potatoes, cooked, cooled and cubed
Salt and freshly ground black pepper
4 large scallops, sliced in half horizontally
1 teaspoon sherry vinegar, or more as needed
4 cups mixed greens and herbs (sorrel, frisée, arugula, cilantro)

Steps:

  • Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.
  • Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
  • Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 46 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams

SPECIAL SCALLOP SALAD



Special Scallop Salad image

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

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

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

SPICY SEARED SCALLOP SALAD



Spicy Seared Scallop Salad image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 15

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

Steps:

  • 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

SEA SCALLOP SALAD WITH MEYER LEMON AND POMEGRANATE



Sea Scallop Salad with Meyer Lemon and Pomegranate image

Provided by David Tanis

Categories     quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 Meyer lemon, peel on, diced very small (about 1/2 cup)
1 large shallot, finely diced
Salt and pepper
1 tablespoon white wine vinegar
Olive oil
8 large sea scallops (about 3/4 pound)
Small head radicchio or treviso, torn in large pieces
2 small Belgian endives, red or white, leaves separated
Handful of arugula leaves or watercress, optional
1/4 cup pomegranate seeds

Steps:

  • Make the vinaigrette: Put lemon and shallot in a small bowl. Season with salt and pepper, add vinegar, and stir to dissolve salt. Stir in 3 tablespoons olive oil. Taste and correct for salt and vinegar. Set aside at room temperature.
  • Season sea scallops on both sides with salt and pepper. Drizzle with 2 teaspoons olive oil.
  • Place a wide cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil, and swirl to coat bottom of pan. When oil looks wavy, place scallops carefully in pan without crowding. Adjust heat to allow scallops to sizzle briskly. Do not move scallops for at least 2 minutes so that a crisp skin can form.
  • After 2 minutes, check to see how scallops are browning. Adjust heat if necessary (if heat is too high, scallops will blacken instead). It should take 4 to 5 minutes to get a well-browned surface. Turn scallops over with tongs or a small metal spatula, and cook for 2 to 3 minutes more, until firm and cooked through. Remove to a plate lined with a paper towel, keeping scallops browned-side up.
  • Divide radicchio, endive and arugula among 4 large salad plates. Place 2 warm scallops in the center of each plate. Stir vinaigrette vigorously and spoon about a teaspoon on each scallop. Drizzle remaining vinaigrette evenly over each salad. Sprinkle with pomegranate seeds, and serve immediately.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 4 grams, TransFat 0 grams

SCALLOP SALAD WITH NEW POTATOES IN CREAMY VINAIGRETTE



Scallop Salad with New Potatoes in Creamy Vinaigrette image

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

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon prepared hot English mustard
1 teaspoon Dijon mustard
1/2 cup mayonnaise
1 tablespoon whipping cream
2 tablespoons finely chopped fresh chives
8 small red-skinned potatoes
16 medium sea scallops (about 1 pound), halved horizontally
5 ounces mixed baby greens
Additional chopped fresh chives

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.

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