Best Seared Scallops And Spinach Salad Recipes

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING

Steps:

• Sprinkle Scallops with salt/pepper/garlic salt and set aside.
• In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
• To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
• Remove from pan to reserved paper towel where you put your cooked bacon crisps.
• Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
• Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
• Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
• Serve warm and enjoy!

WARM SPINACH SALAD WITH PAN-SEARED SCALLOPS AND APRICOTS - SWEET BASIL

Steps:

• Heat a skillet over medium-high heat. Add the OO and a tbsp of butter, cooking until the butter is melted and brown. Season the scallops with S&P, place them in a skillet, and sear on one side for 1-2 mins until beginning to brown. Add the garlic, onion, and rosemary. Saute until the garlic and onion begin to brown. Add the lemon, vinegar, tomatoe, and the remaining 1 tbsp of butter. Flip the scallops around to sear a little bit on all sides. Evenly distribute the spinach among serving plates, and then top with a portion of scallops and sauce, Garnish with the diced apricots, basil, and parsley.

SEARED SCALLOPS AND SPINACH SALAD

Steps:

• Rinse the scallops and pat them dry.
• Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
• Heat the oil in a skillet to medium heat.
• Sear the scallops until browned and opaque, about 5 minutes, turning once.
• Remove the scallops from the skillet and keep them warm.
• Add the spinach and carrots to the skillet; sprinkle with water.
• Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
• Add the balsamic vinegar and toss to coat evenly.
• Spoon the spinach and carrots onto four plates and top with the seared scallops.

PAN-SEARED SCALLOPS WITH SMOKED-TOMATO BUTTER AND WARM SPINACH SALAD

Steps:

• Make smoked-tomato butter:
• Cut an X in bottom of tomato. Blanch tomato in a saucepan of boiling water 10 seconds, then transfer tomato with a slotted spoon to a bowl of ice water. Peel and core tomato, then cut crosswise into 1/4-inch-thick slices and remove and discard seeds.
• Line drip tray of smoker with foil and spread wood chips over center of smoker pan (cover roughly the diameter of burner). Put drip tray on top of chips and put a lightly oiled rack in tray. Arrange tomato slices in 1 layer on rack and put smoker on stove, centered on 1 burner, then heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Slide cover on, then smoke tomatoes over moderate heat 25 minutes. Remove cover from smoker. Cool tomatoes to room temperature, then purée in a food processor along with butter, salt, and a pinch of pepper. Force mixture through a fine-mesh sieve into a small bowl, then transfer to a sheet of wax paper or parchment paper and roll into a log about 1 inch thick. Twist ends of paper to enclose butter and chill until firm, at least 30 minutes.
• Prepare salad ingredients:
• Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 8 to 12 minutes. Transfer with a slotted spoon to paper towels to drain. Discard bacon fat or reserve for another use.
• Toss together spinach and watercress in a medium bowl.
• Put oven rack in middle position and preheat oven to 400°F.
• Whisk together lemon juice, lime juice, garlic, salt, and a pinch of pepper in a medium bowl. Whisk in olive oil.
• Cook scallops:
• Pat scallops dry and season with salt and pepper. Heat oil in cleaned 10-inch skillet over high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and almost cooked through, about 4 minutes total. Transfer to a plate.
• Finish cooking and assemble:
• Whisk vinaigrette and toss greens with just enough vinaigrette to coat, then add bacon, tossing to combine. Divide salad among scallop shells or small plates and arrange 2 scallops on top of each salad. Cut 8 (1/4-inch-thick) slices tomato butter and place a slice on top of each scallop.
• Arrange shells or plates on a baking sheet and heat in oven until butter is melted and scallops are just cooked through (greens will wilt slightly), 3 to 4 minutes. If using shells, transfer to larger plates.

SEARED SCALLOPS OVER BACON AND SPINACH SALAD WITH CIDER VINAIGRETTE

Steps:

• Combine cider and sugar in a small saucepan over medium-high heat. Bring to a boil; cook until reduced to 1/4 cup (about 9 minutes). Remove from heat. Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add chopped shallots to drippings in pan; saute 1 minute. Remove pan from heat; stir in cider mixture, cider vinegar, 1/4 teaspoon salt, and black pepper. Crumble reserved bacon. Combine bacon, Granny Smith apple, onion, and spinach in a large bowl. Combine remaining 1/2 teaspoon salt, curry powder, and red pepper in a small bowl. Sprinkle salt mixture evenly over both sides of scallops. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 3 minutes on each side or until done. Drizzle cider mixture over spinach mixture; toss gently to coat. Place about 2 1/2 cups salad mixtue on each of 4 plates; top each serving with 5 scallops.