Best 10 Elios Bay Scallop Salad Recipes

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Elios bay scallop salad is a delightful dish that combines the sweet flavor of scallops with the crunchiness of vegetables and the tanginess of a zesty dressing. A refreshing and delicious recipe with few ingredients and a light flavor, perfect for a summer meal or as a side dish to any main course. The secret to a great salad is in the quality of the ingredients, so be sure to use fresh scallops, crisp vegetables, and a flavorful dressing.

Let's cook with our recipes!

ELIO'S BAY SCALLOP SALAD



Elio's Bay Scallop Salad image

This recipe comes courtesy of Pietro Del Re, chef at Elio's restaurant in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 large onion, halved and thinly sliced
Vegetable oil, for frying
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons canola oil
48 bay scallops, preferably Nantucket
3 tablespoons dry white wine
1 tablespoon unsalted butter
2 tablespoons Homemade Chicken Stock
4 cups mixed salad greens
3 tablespoons extra-virgin olive oil
1 teaspoon red-wine vinegar

Steps:

  • Fill a medium bowl with ice and water. Add onions, and soak until ready to fry. Drain well, and pat dry. Heat 2 inches oil in a medium saucepan to 400 degrees. Add onion, and fry until golden brown and crisp, about 1 minute. Transfer to paper towels to drain. Sprinkle with salt; set aside.
  • Place flour in a shallow dish. Heat canola oil in a large nonstick saute pan over high heat. Dredge scallops in flour, shaking off any excess. Add scallops to pan, and cook until just golden, about 30 seconds per side. Pour out excess oil. Add wine, butter, stock, salt, and pepper. Cook for 30 seconds, and remove scallops to a platter; keep warm. Simmer sauce until reduced slightly, about 30 seconds.
  • Place greens in a medium bowl. Drizzle with olive oil and vinegar. Season with salt and pepper. Toss to combine.
  • Divide greens between two plates. Drizzle reduced sauce around the perimeter of each plate. Arrange scallops around greens. Top with fried onions.

CARIBBEAN GRILLED SCALLOP SALAD



Caribbean Grilled Scallop Salad image

Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish dry rub seasonings, divided (such as Emeril's)
cooking spray
5 slices fresh pineapple (1/2-inch)
4 cups gourmet salad greens or 4 cups mixed salad greens
4 cups torn boston lettuce (about 2 small heads)
1/3 cup diced peeled avocado
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil

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.

Nutrition Facts : Calories 138.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 14.8, Sodium 77.3, Carbohydrate 17.2, Fiber 2.9, Sugar 10.4, Protein 9.1

WINTER SALAD WITH SAUTEED BAY SCALLOPS



Winter Salad with Sauteed Bay Scallops image

Categories     Salad     Leafy Green     Shellfish     Sauté     Scallop     Winter     Endive     Escarole     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 11

2 tablespoons orange juice
1 1/2 tablespoons plus 2 teaspoons balsamic vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 large oranges
1 teaspoon grated orange peel
1 teaspoon grated lime peel
1 teaspoon fresh lime juice
1/4 teaspoon ground black pepper
1 pound bay scallops
10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisée)
16 grape tomatoes, halved

Steps:

  • Whisk orange juice and 1 1/2 tablespoons vinegar in medium bowl to blend. Whisk in 1/4 cup oil. Season with salt and pepper.
  • Cut peel and pith from oranges; cut between membranes to release segments.
  • Whisk 1 tablespoon oil, orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar in bowl for marinade. (Dressing, oranges, and marinade can be made 4 hours ahead; chill. Bring dressing back to room temperature.) Mix scallops into marinade. Let stand 10 minutes.
  • Heat large nonstick skillet over high heat. Add scallops with marinade and sauté until just cooked through, about 2 minutes. Season scallops to taste with salt.
  • Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat. Divide salad among plates. Place scallops atop salads.

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

CRISPY SCALLOP SALAD



Crispy Scallop Salad image

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)

Provided by Anna Stockwell

Categories     Scallop     Cornmeal     Egg     Orange     Orange Juice     Vinegar     Garlic     Endive     Avocado     Basil     Salad     Wheat/Gluten-Free     Dairy Free     Winter     Dinner

Yield 4 servings

Number Of Ingredients 18

1/2 cup cornstarch
1/2 cup fine-grind yellow cornmeal
2 tsp. Old Bay seasoning
1/2 tsp. baking powder
3 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper
2 large eggs
1 lb. sea scallops (about 16), side muscle removed, patted dry
Vegetable oil (for frying; about 2 cups)
1/4 cup extra-virgin olive oil
1/2 tsp. finely grated orange zest
1/4 cup fresh orange juice
2 Tbsp. white wine vinegar
1 garlic clove, finely grated
3 small or 2 large Belgian endive, root trimmed, leaves separated
3 small or 2 large oranges, peel and pith removed, cut into segments
1 avocado, sliced
1/2 cup basil leaves

Steps:

  • Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
  • Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
  • Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
  • Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

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

GERMAINE'S SCALLOP SALAD



Germaine's Scallop Salad image

Provided by Marian Burros

Categories     dinner, easy, lunch, weekday, salads and dressings, appetizer, main course

Time 2h15m

Yield Twelve servings

Number Of Ingredients 13

2 1/2 pounds bay scallops, cleaned and rinsed
1 1/2 cups lemon juice
Freshly ground white pepper to taste
1/2 cup vegetable oil
6 tablespoons distilled white vinegar
2 cloves garlic, chopped
1 large white onion, chopped
1 1/2 teaspoons sugar
4 1/2 teaspoons Dijon mustard
1/2 cup chopped fresh dill
6 cups shredded iceberg lettuce
30 snow peas, blanched and halved
5 tablespoons pine nuts

Steps:

  • Combine the scallops, lemon juice and white pepper in a large glass bowl. Cover and marinate for 2 hours at room temperature, or overnight in the refrigerator.
  • In a blender or food processor, combine the oil, vinegar, garlic, onion, sugar, mustard and 1/3 cup of the dill. Puree until smooth. Refrigerate.
  • To serve, drain the scallops of their marinade and mix them with the dressing. Arrange the shredded lettuce on serving plates and spoon some scallops and dressing over it. Trim with snow peas and sprinkle with remaining dill and pine nuts.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

BAY SCALLOP SALAD - PANCETTA, TOMATOES, WHITE WINE VINAIGRETTE



Bay Scallop Salad - Pancetta, Tomatoes, White Wine Vinaigrette image

Make and share this Bay Scallop Salad - Pancetta, Tomatoes, White Wine Vinaigrette recipe from Food.com.

Provided by Jellyqueen

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 lb pancetta, diced
1 1/4 lbs bay scallops
salt
white pepper
1 teaspoon minced garlic
1 1/4 cups halved grape tomatoes
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon minced shallot
fresh ground black pepper
1/2 teaspoon chopped fresh marjoram
2 tablespoons chopped fresh parsley leaves
8 leaves boston bibb lettuce

Steps:

  • Cook pancetta in a large skillet over medium-low heat, until crispy. Remove with a slotted spoon, and drain on a paper towel-lined plate. Set aside. Pour excess grease out of the skillet, reserving 3 tablespoons of the pancetta drippings.
  • Season the scallops with salt and white pepper. Saute the scallops in the reserved pancetta drippings for 2 to 3 minutes or until the scallops have a nice sear on each side. Add garlic to the pan and cook an additional 30 seconds. Remove the scallops and garlic from the pan, and place in a large, heat-resistant bowl. Toss tomato halves with the warm scallops. Add the reserved pancetta.
  • In a small bowl combine the extra-virgin olive oil, white wine vinegar, lemon juice, and the shallots. Whisk until well blended. Pour dressing over warm scallop mixture, tossing to coat. Adjust seasonings with salt and freshly ground black pepper. Sprinkle chopped marjoram and parsley over the salad, and toss to coat.
  • Arrange two lettuce leaves on each salad plate. Divide the scallop salad among the 4 plates, on top of the lettuce. Serve immediately.

Nutrition Facts : Calories 319, Fat 21.5, SaturatedFat 2.9, Cholesterol 46.9, Sodium 235.5, Carbohydrate 6.7, Fiber 0.8, Sugar 0.2, Protein 24.6

BAY SCALLOP PASTA WITH TOMATOES



Bay Scallop Pasta with Tomatoes image

Serve with a simple salad, some crusty French bread, a glass of wine, and you'll have an awesome date night or special dinner at home. Sprinkle with Parmesan cheese, if desired.

Provided by lutzflcat

Categories     Seafood Pasta

Time 35m

Yield 4

Number Of Ingredients 10

1 pound linguine pasta
3 tablespoons olive oil, divided
1 pound grape tomatoes
⅓ cup dry white wine
¼ cup sliced pitted Kalamata olives
¼ teaspoon crushed red pepper flakes
salt and freshly ground black pepper to taste
1 pound bay scallops, rinsed and patted dry
3 cloves garlic, minced
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
  • Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
  • Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

Nutrition Facts : Calories 664.3 calories, Carbohydrate 92.7 g, Cholesterol 37.5 mg, Fat 16.2 g, Fiber 5.3 g, Protein 35.4 g, SaturatedFat 2.4 g, Sodium 338.5 mg

GERMAINE'S SCALLOP SALAD



Germaine's Scallop Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 15m

Yield 12 servings

Number Of Ingredients 14

3 pounds scallops
1 1/2 cups lemon juice
White pepper to taste
6 cups shredded iceberg lettuce
30 blanched snow peas, cut in half
3/4 cup vegetable oil
6 tablespoons white vinegar
2 cloves garlic
1 large white onion, cut up
1 1/2 teaspoon sugar
4 1/2 teaspoons Dijon mustard
1/3 cup chopped fresh dill
Dill sprigs for garnish
5 tablespoons pine nuts

Steps:

  • Rinse the scallops in cold water and trim. Cut sea scallops in half; leave bay or calico scallops whole. Marinate the scallops in the lemon juice, seasoned with pepper, for two hours at room temperature or overnight in refrigerator.
  • Make a bed of shredded lettuce on a serving platter and arrange snow peas around the edge.
  • In a blender, place the oil, vinegar, garlic, cut-up onion, sugar, mustard and chopped dill and blend until the mixture is smooth. If using a food processor, mince the onion and garlic before adding the remaining dressing ingredients.
  • Drain the scallops and arrange on the lettuce. Spoon the dressing over the scallops.
  • Sprinkle with the dill and pine nuts.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 471 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
  • Don't overcook the scallops. They should be cooked just until they are opaque and tender.
  • Chill the scallops before serving. This will help them to firm up and make them easier to slice.
  • Use a variety of greens in your salad. This will add color, texture, and flavor.
  • Don't be afraid to experiment with different dressings. There are many delicious options to choose from.
  • Garnish your salad with fresh herbs or citrus zest. This will add a pop of color and flavor.

Conclusion:

Scallop salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With so many different variations to choose from, you are sure to find a scallop salad that you love. So next time you are looking for a light and refreshing meal, give scallop salad a try. You won't be disappointed!

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