Best 5 Grilled Scallop Salad Recipes
Grilled Scallop Salad: A Symphony of Flavors for a Delightful Dining Experience
Indulge your taste buds in the delectable Grilled Scallop Salad, a culinary masterpiece that harmonizes the succulent sweetness of scallops with a symphony of vibrant ingredients. This tantalizing dish features plump scallops, expertly grilled to perfection, their tender flesh absorbing a delicate smoky essence. Nestled amidst a bed of crisp greens, the scallops bask in the company of colorful bell peppers, cherry tomatoes, and red onion, each adding a burst of color and flavor. The salad is crowned with a zesty dressing, a harmonious blend of citrusy lemon juice, tangy balsamic vinegar, and a hint of Dijon mustard, creating a flavor profile that dances on your palate. With its perfect balance of textures and flavors, the Grilled Scallop Salad promises an unforgettable dining experience, sure to leave you craving more.
In addition to the main recipe, this article also offers variations to cater to different preferences and dietary restrictions. For those seeking a low-carb alternative, the Grilled Scallop Skewers with Lemon-Herb Butter provide a delightful option. Succulent scallops are threaded onto skewers, grilled to perfection, and basted with a luscious lemon-herb butter, resulting in a flavorful and satisfying dish.
For those with a preference for Asian flavors, the Seared Scallops with Ginger-Soy Dressing presents an enticing choice. Scallops are seared until golden brown, their delicate flesh infused with a savory blend of ginger, soy sauce, and rice vinegar. Served over a bed of aromatic jasmine rice, this dish offers a delightful fusion of textures and flavors.
Lastly, the Pan-Seared Scallops with Creamy Pesto Sauce caters to those who appreciate a rich and creamy sauce. Scallops are pan-seared until caramelized, then enveloped in a velvety pesto sauce made from fresh basil, pine nuts, and Parmesan cheese. Served over a bed of angel hair pasta, this dish exudes elegance and indulgence.
With its captivating flavors, diverse variations, and ease of preparation, the Grilled Scallop Salad and its accompanying recipes offer a culinary journey that will tantalize your taste buds and leave you craving more.
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:
- Choose high-quality scallops. Look for scallops that are plump, firm, and have a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
- Cook the scallops properly. Scallops should be cooked quickly over high heat so that they remain tender and juicy. Overcooked scallops will be tough and chewy.
- Use a variety of ingredients. Grilled scallop salad can be made with a variety of ingredients, such as greens, vegetables, fruits, and nuts. Be creative and experiment with different flavors and textures.
- Make a flavorful dressing. The dressing is an important part of any salad, so make sure to use a flavorful one. A simple vinaigrette made with olive oil, lemon juice, and herbs is a good option.
- Serve the salad immediately. Grilled scallop salad is best served immediately after it is made. The scallops will lose their flavor and texture if they are allowed to sit for too long.
Conclusion:
Grilled scallop salad is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal preferences. With a little creativity, you can create a grilled scallop salad that is sure to impress your friends and family.
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