Best 5 Grilled Scallop Salad Recipes
Grilled scallop salad is a delicious and healthy dish that can be enjoyed as an appetizer or main course. The tender, succulent scallops are grilled to perfection and served on a bed of crisp salad greens, with a variety of fresh vegetables and a flavorful dressing. This dish is packed with nutrients and is a great way to get your daily dose of protein, omega-3 fatty acids, and antioxidants. Plus, it's easy to make and can be tailored to your own taste preferences. Whether you're a seasoned chef or a beginner cook, you'll find that grilled scallop salad is a dish that you'll love.
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GRILLED AVOCADO AND SCALLOP SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
- Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
- Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
- Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
- To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.
GRILLED SCALLOP SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.
- Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.
- Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.
GRILLED SCALLOP TERIYAKI SALAD
Asian flavors blend for a tasty main course salad. The quality of the dressing is highly dependent on your choice of teriyaki sauce. We like Trader Joe's Soyaki. Updated 6/11/09 to clarify that chow mein noodles are commercially fried, prepared noodles. Marinade and dressing are the same.
Provided by dianegrapegrower
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill to high.
- Whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. Reserve half the mixture for the salad; pour the rest over the scallops in a resealable plastic bag. Marinate 20 minutes, chilled.
- Blanch broccoli and peas in boiling salted water for 1 minute. Transfer to ice water, then drain. Toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing (marinade). Add dressing a little at a time, tasting after tossing - you may not want to use all the dressing, as it can make your salad too salty (depends on your brand of teriyaki sauce.
- Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.
GRILLED SCALLOP SALAD
In Henry, Illinois, Dennis Reed creates this green salad with scallops, asparagus, bacon and walnuts. The recipe calls for prepared vinaigrette, but Dennis often fixes a homemade version with walnut oil and balsamic vinegar.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside. In a large resealable plastic bag, combine oil and soy sauce; add scallops. Seal bag and turn to coat. Let stand for 10 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill scallops, uncovered, over medium heat for 7-8 minutes on each side or until the scallops are firm and opaque. , Arrange mushrooms on a grill wok or basket. Grill, uncovered, over medium heat for 10-15 minutes or until tender, stirring frequently., Arrange lettuce on four serving plates. Top with asparagus, scallops, mushrooms, bacon, walnuts and cheese. Drizzle with dressing.
Nutrition Facts :
GRILLED SCALLOP AND ARUGULA SALAD
Steps:
- Before grilling the scallops, marinate them in a little olive oil, minced garlic and fresh tarragon, no longer than 20 minutes. Wash and spin dry the lettuce. For the dressing, heat vinegar, water and shallots in a small saucepan over moderate heat to a moist puree. Turn heat to low. Add butter, a few pieces at a time, whisking all the time to produce a creamy sauce. Season to taste with salt and pepper. Add more vinegar if needed. Brush grill with oil Grill scallops over high heat about 1 minute per side, just enough to mark the sides with grill marks. Arrange lettuce on the plates. Place scallops on top and drizzle sauce over top. Garnish with chopped chives.
Tips:
- Selecting Fresh Scallops: Choose plump, firm scallops with a briny, slightly sweet aroma. Avoid any with a slimy texture or an unpleasant odor.
- Proper Thawing: If using frozen scallops, thaw them in the refrigerator overnight or in a bowl filled with cold water for 30 minutes.
- Pat Dry: Before cooking, pat the scallops dry with paper towels to remove excess moisture and prevent them from steaming rather than searing.
- Seasoning: Keep the seasoning simple to allow the natural flavors of the scallops to shine through. Salt, pepper, and a squeeze of lemon juice are often sufficient.
- High Heat and Short Cooking Time: Scallops cook quickly, so use high heat and cook them for a brief period to prevent overcooking and rubbery texture.
- Use a Well-Seasoned Grill: A hot, well-oiled grill will help prevent the scallops from sticking and ensure even cooking.
- Flip Only Once: Avoid flipping the scallops multiple times during grilling, as this can break them apart. Flip them once, after 2-3 minutes, when they easily release from the grill.
- Rest Before Serving: Let the grilled scallops rest for a few minutes before serving to allow the juices to redistribute, resulting in a more tender and flavorful bite.
- Experiment with Variations: Try different marinades or seasonings to add flavor to the scallops. You can also add grilled vegetables, fruits, or herbs to create a more complex salad.
Conclusion:
Grilled scallop salad is a delightful dish that combines the delicate sweetness of scallops with the freshness of salad greens and the tangy flavors of a citrus vinaigrette. The key to success is using high-quality, fresh scallops and cooking them properly to retain their tender texture and natural flavors. With careful attention to detail and a dash of creativity, you can create a delicious and impressive grilled scallop salad that will be a hit at your next gathering. Experiment with different marinades and toppings to find your perfect combination of flavors and textures. Enjoy this healthy and flavorful meal as a main course or as a side dish.
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