SEARED SCALLOP NICOISE SALAD WITH A CAPER VINAIGRETTE
A gorgeous healthy spring salad to brighten your day. Classic salad nicoise with perfectly seared sea scallops and a tangy caper vinaigrette.
Provided by Abra Pappa, MS, CNS, LDN
Categories Main Course Salad
Number Of Ingredients 12
Steps:
- To make the dressing, combine all ingredients whisk or shake well to combine, set aside.
- Sear scallops -In a hot skillet add a small drizzle of olive oil and 1 tsp of butter. Season scallops with sea salt and sear in hot skillet for 1 1/2 mintues per side. Set scallops aside.
- In the meantime place a pot of water on the stove to boil (you will boil potatoes, asparagus, and eggs in the same pot).
- Add potatoes and boil until tender, remove potatoes with a slotted spoon and allow to cool,then slice.
- Add asparagus to boiling water and boil for 3 minutes, remove from water and immediately submerge in a bowl of ice water to stop cooking. Set aside.
- Add eggs to boiling water (carefully) and boil for 6 minutes. Remove eggs from boiling water and submerge in ice water. Peel eggs and set aside (6 minutes is the perfect jammy eggs. If you prefer hard-boiled cook for 9 minutes)
- Assemble salad. Greens on bottom, top with asparagus, potatoes, sliced radish, sliced avocado, eggs sliced in half, and seared scallops. Drizzle with dressing and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 787 kcal, Carbohydrate 60 g, Protein 37 g, Fat 48 g, SaturatedFat 8 g, Cholesterol 222 mg, Sodium 980 mg, Fiber 15 g, Sugar 8 g
SEARED SEA SCALLOPS WITH TOMATOES AND ONIONS
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees and preheat grill to hot. Wipe the scallops dry with paper towels and brush them with a tablespoon of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.
- Heat a tablespoon olive oil in a saucepan. Add the tomato and onion and saute for five minutes. Add the garlic and wine and cook two minutes more. Stir in the capers, olives, thyme, half a teaspoon of rosemary, the remaining three tablespoons of olive oil and salt and pepper.
- Pour mixture into a baking dish and arrange scallops on top. Bake for five minutes. Remove from oven and cool. Sprinkle with the extra-virgin olive oil and remaining rosemary and serve at room temperature.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams
SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
SCALLOPS NICOISE WITH TOMATO-OLIVE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
- Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.
- Chop the green olives. There should be about 3 tablespoons. Set aside.
- Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
- Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.
- Heat 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
- Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
- Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams
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