Best 20 Scallop Salad 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.

GRILLED AVOCADO AND SCALLOP SALAD

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.

SCALLOP, SPINACH AND ORANGE SALAD

Steps:

• Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
• Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.
• Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
• Broil scallops until cooked through, about 3 minutes.
• Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.
• Place scallops atop spinach salad. Drizzle sauce over scallops and serve.

GRILLED SCALLOP SALAD

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.

SHRIMP AND SCALLOP SALAD

Steps:

• Put the shrimp, celery, bay leaf, garlic, salt and pepper in a saucepan. Add water to cover. Bring to the boil and remove from the heat. Let stand.
• Put the scallops in a saucepan and add three-quarters of a cup of the liquid in which the shrimp cooked. Bring to the boil and let simmer one minute. Remove from the heat and let stand briefly. Drain.
• Cut the celery cabbage into very fine shreds. There should be about six cups.
• Cut away and discard the core of the tomatoes. Peel the tomatoes and cut them into quarters. Cut the quarters into very thin wedges.
• Peel the onions and cut crosswise in half. Cut each half crosswise into very thin slices. There should be about two cups.
• Cut away and discard the stems of the mushrooms. Cut the caps into very thin slices. There should be about one and one-quarter cups. Sprinkle the slices with lemon juice and toss.
• Peel and devein the shrimp. Split them lengthwise in half. There should be about two cups. Cut the scallops into rounds.
• Put the celery cabbage in a bowl, add the onions and mushrooms and toss. Arrange the shrimp and scallops neatly over all. Garnish all around with the tomato wedges. Sprinkle with one tablespoon chopped dill.
• To make the salad dressing, put the mustard in a mixing bowl and add the vinegar and sugar. Start beating with a wire whisk and gradually add the oil. Beat in the dill, salt and pepper.
• Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE

Steps:

• Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
• Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.

ELIO'S BAY SCALLOP SALAD

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.

SEARED SCALLOP AND ASPARAGUS SALAD

Steps:

• Beat 3/4 cup olive oil, vinegar, garlic, salt, and pepper together in a bowl until smooth.
• Heat 2 teaspoons olive oil in a skillet over medium-high heat. Sear scallops and asparagus in hot oil until caramelizing, 2 to 3 minutes per side.
• Put spinach in a large mixing bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
• Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
• Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

SHRIMP AND SCALLOP SALAD WITH ORANGE SECTIONS

Steps:

• In two separate saucepans bring water to a boil with 1 tablespoon salt and 2 tablespoons vinegar in each pan. (If you don't have two saucepans, you can execute this step in two stages using the same saucepan twice.) When the water comes to a boil, drop the shrimp into one pan and the scallops into the other. Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for about 1 minute, until their color turns a flat white. Drain immediately.
• Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops.
• Peel 4 oranges with a sharp paring knife, removing the peel and the pith. Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section. Lift out the membrane-less sections and remove any seeds. Set aside.
• Detach the lettuce leaves from the head, discarding any bruised or wilted leaves. Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner. Cut the leaves into strips about 1/2-inch wide. Cut the remaining orange in half and squeeze out the juice.
• Combine the shrimp, scallops, and orange sections in a bowl. Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly.
• Choose a shallow-- neither too deep nor too flat-- serving platter. Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl. Serve at once.

AVOCADO, MANGO, AND SCALLOP SALAD

Steps:

• Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
• Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
• Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
• Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

SCALLOP PASTA SALAD

Steps:

• In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours. , Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, salt and pepper.

SCALLOP SALAD WITH NEW POTATOES IN CREAMY VINAIGRETTE

Steps:

• Whisk 1 tablespoon oil, vinegar and both mustards in medium bowl to blend. Whisk in mayonnaise, then cream. Mix in 2 tablespoons chives. Season vinaigrette to taste with salt and pepper.
• Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes; pat dry with paper towels. Cool completely. Cut each potato crosswise into 4 slices.
• Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add potatoes and sauté until golden, about 2 minutes per side. Using slotted spoon, transfer potatoes to plate. Add scallops to same skillet and sauté until just cooked through, about 1 minute per side.
• Toss mixed greens in large bowl with enough vinaigrette to coat. Season salad to taste with salt and pepper. Spoon salad onto center of plates. Arrange scallops and potatoes atop salad. Drizzle remaining vinaigrette around scallops and potatoes. Sprinkle with additional chopped chives and serve.

WARM SCALLOP SALAD WITH PROSCIUTTO CHIPS

Steps:

• Brush each prosciutto slice on 1 side lightly with some of oil. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Repeat with remaining 2 slices prosciutto. Reserve skillet.
• Place greens and basil in large bowl. Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 4 plates and top with scallops. Garnish with prosciutto chips and serve.

SHRIMP & SCALLOP SALAD IN AVOCADO CUPS

Steps:

• Cook the shrimp& scallops in boiling water for about 3 minutes (do not over cook or they will become tough, you should only cook them until the shrimp turn pink and the scallops are opaque. Drain& chill under cold water. Cube the scallops (Leave bay scallops whole). You may now, if you wish, cover the sea).
• Cut Avocados in half and remove the pit.
• Scoop out the flesh, leaving a thin shell, chop the flesh and place in a large bowl.
• Add shrimp, scallops and remaining ingredients, toss lightly.
• Divide among the 8 avocado shells, mound attractively.

SOUTHWEST-STYLE SCALLOP CEVICHE SALAD

Steps:

• At least one hour before serving, place the scallops, lime juice, cilantro, jalapeno, red onion, and salt and pepper as desired in a medium bowl. Stir to combine ingredients. Cover and refrigerate for 1 hour or up to 12 hours.
• On a large serving platter, place large lettuce leaves overlapping each other in a circle so the frilly edges extend just beyond the rim of the platter. Using a slotted spoon to leave juices behind, mound ceviche in the center.
• Place corn, chili powder, and 1 1/2 tablespoons of olive oil in bowl; mix together and season to taste with salt. Arrange corn in a ring around ceviche so that the corn covers the bottom third of the lettuce leaves. Place tomatoes in an overlapping ring surrounding the corn and covering the middle third of lettuce leaves.
• Distribute pressed garlic over the tomatoes, drizzle remaining oil on them, and season to taste with salt. Place the avocado slices and lime wedges on the top third of the lettuce leaves, around the tomatoes. Serve immediately.

GRILLED SCALLOP TERIYAKI SALAD

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.

SCALLOP SALAD WITH STRAWBERRIES, CUCUMBER AND GORGONZOLA IN CITRUS-DIJON VINAIGRETTE

Steps:

• In a large bowl, whisk together orange juice, lemon juice, oil, mustard, and chives. Season to taste with salt and black pepper. Add scallops, strawberries and cucumber and toss to coat with a spoon. Arrange lettuce leaves on a serving platter and top with scallop mixture. Top with crumbled Gorgonzola.

TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE

Steps:

• Make praline:
• In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
• Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
• In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.

SEARED SCALLOP SALAD WITH HARICOTS VERTS AND TRUFFLE OIL

Steps:

• ¬vinegar and shallot in small bowl. Gradually whisk in 1 1/2 tablespoons canola oil. Season vinaigrette with salt and pepper. Cook haricots verts in medium pot of boiling salted water until just tender, about 4 minutes. Drain. Refresh under cold running water. Drain. (Vinaigrette and haricots verts can be made 1 day ahead. Cover each and chill. Bring to room temperature before continuing.)
• Mix endive and 2 tablespoons vinaigrette in medium bowl; toss to combine. Let stand 20 minutes. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium heat. Sprinkle scallops with curry powder. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes longer. Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 1 teaspoon truffle oil over each salad. Sprinkle salads with chives.
• *Available at Italian markets, specialty foods stores and some supermarkets.