Best 8 Warm Salad Of Seared Scallops Haricots Verts And Bell Peppers In Walnut Vinaigrette Recipes

SPICY SEARED SCALLOP SALAD

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

SCALLOP SALAD

Steps:

• Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
• In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.

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.

WARM SALAD OF SEARED SCALLOPS, HARICOTS VERTS, AND BELL PEPPERS IN WALNUT VINAIGRETTE

Steps:

• In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may be prepared 1 day ahead and chilled, covered.
• Remove tough muscle from side of each scallop if necessary. Halve scallops horizontally and pat dry. Season scallops with salt and pepper.
• In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden, about 2 minutes on each side. Transfer scallops with a slotted spoon to a large bowl.
• In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. Transfer bell peppers with slotted spoon to bowl with scallops.
• In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat and let vinaigrette cool 5 minutes.
• Divide radicchio among 8 plates. Add beans and vinaigrette to scallop mixture and toss gently. Divide salad among plates and sprinkle with walnuts.

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

WARM SCALLOP SALAD

Steps:

• In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through., Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper.

WARM SALAD OF SEA SCALLOPS, BEETS, AND SPINACH

Steps:

• Heat oven to 400 degrees.
• Wrap the red beets in a foil packet and roast for 1 1/2 hours, or until soft. Boil the baby golden beets in salted water for 10 minutes, and cool immediately in ice water. Peel the beets and cut into thin disks; put red beets in a shallow bowl with 4 tablespoons rice-wine vinegar and yellow beets in a separate bowl with 1 tablespoon vinegar and 2 tablespoons water.
• Heat 1 tablespoon peanut oil in a large saute pan. Lightly flour the scallops. Saute them over high heat until browned, about 4 to 6 minutes. Do not crowd the scallops--saute them in 2 or 3 batches. (Use another tablespoon of peanut oil for each additional batch.) When golden brown, turn them and cook 2 minutes more; then set aside in a warm oven (250 degrees).
• When all the scallops are sauteed, pour off any remaining oil. Add the red and golden beets and cook for 30 seconds over high heat. Add the spinach, orache, remaining 2 1/2 tablespoons of vinegar, ginger, garlic, and sesame oil. Turn the spinach until slightly softened. Serve immediately, topped with the scallops.

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.