Best Scallops With Salad Greens Recipes

SPECIAL SCALLOP SALAD

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.

SEARED SCALLOPS WITH BITTER GREENS, FRIED SHALLOTS AND ANDOUILLE

Steps:

• In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
• In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel.
• Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.
• Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
• Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
• Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.

SEARED SCALLOPS WITH NEW POTATOES AND GREENS

Steps:

• To make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper.
• Process until smooth.
• With the motor running, slowly add the extra-virgin olive oil.
• Cover and refrigerate until needed.
• Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
• Reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes.
• Drain and let stand until just cool enough to handle.
• Cut each potato in half or quarters, if the potatoes are large.
• In a bowl, toss the potatoes gently with half of the dressing.
• Set aside and keep warm.
• Season the scallops with the salt and black pepper.
• In a large frying pan, heat the olive oil over medium-high heat.
• Place the scallops in the hot pan and sear on one side until golden, about 1 minute.
• Turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer.
• Remove from the heat.
• To serve, toss the greens with the remaining dressing and divide among individual plates.
• Scatter the potatoes and scallops over the greens.
• Sprinkle with the chives and cracked pepper.
• Serve immediately.

SCALLOPS WITH SALAD GREENS

Steps:

• If sea scallops are used, cut them crosswise in half. If bay scallops are used, leave them whole. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill. If they are to be cooked on a grill, preheat the grill until it is quite hot. Sprinkle the scallops with salt and pepper. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil. Set aside.
• To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves. Rinse and drain thoroughly. Put the greens in a bowl.
• Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste. Beat thoroughly with a wire whisk. Pour the sauce over the greens and toss.
• If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer. Cooking times will depend on the size of the scallops. Turn the scallops and cook on the second side 1 minute or longer. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops. Shaking the skillet and stirring, cook for 2 minutes or longer. Do not overcook.
• Place the salad greens in an oval or circular serving dish. Arrange the scallops neatly around the greens. Reserve any leftover oil in the skillet.
• Heat the butter in a small saucepan until it is hazelnut brown. Do not allow it to blacken. Line a saucepan with a small strainer, and strain in the butter. Stir in the remaining 1/2 teaspoon vinegar.
• Add any leftover oil from the skillet and blend. Spoon this sauce over the scallops. If desired, sprinkle with truffle shavings and serve.