Best 8 Bay Scallop Salad Pancetta Tomatoes White Wine Vinaigrette Recipes

SEARED SCALLOPS WITH JAMMY CHERRY TOMATOES

Steps:

• Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
• Add the wine and cook until about half the liquid has evaporated.
• Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.
• Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don't overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.
• Drain any remaining oil and take the skillet off the heat. Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

LINGUINE WITH BAY SCALLOPS AND PANCETTA

Steps:

• Start bringing a large pot of water to a boil for the linguine.
• Meanwhile, heat the oil in a heavy skillet. Add the pancetta and saute a few minutes, until it begins to brown. Stir in the garlic, then add the tomatoes. Cook a few minutes, until the tomatoes start to thicken.
• Stir in scallops and cook till they start to show signs of cracking. Add salt and pepper. Remove from heat.
• Throw a couple of teaspoons of salt into the pot of water, add the linguine and cook about three minutes. Drain thoroughly, then add the linguine to the skillet with the scallops. Toss ingredients and serve.

BALSAMIC-GLAZED SEA SCALLOPS

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

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.

WHITE WINE VINAIGRETTE

Steps:

• Combine all ingredients in a container.
• To serve, whisk thoroughly and pour desired amount over salad.
• Refrigerate unused portions, but you may bring them up to temperature before serving again.

WINTER SALAD WITH SAUTEED BAY SCALLOPS

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.

PANCETTA BALSAMIC VINAIGRETTE

Steps:

• Warm the olive oil in a medium skillet over medium-high heat.
• Add the pancetta and cook until golden brown, about 5 minutes.
• Let cool slightly and pour into the decorative jar.
• Add the balsamic vinegar, rosemary, salt, pepper, and sugar.
• Put the lid on tightly and shake to combine.
• Add the extra-virgin olive oil, replace the lid again, and shake to combine.
• When ready to use, shake well to combine.
• Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

BAY SCALLOP SALAD - PANCETTA, TOMATOES, WHITE WINE VINAIGRETTE

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.