Best 4 Seared Scallops With Spicy Honey Citrus Glaze On Celery Salad Recipes
Indulge in a Symphony of Flavors: Seared Scallops with Spicy Honey Citrus Glaze on a Refreshing Celery Salad
Prepare to embark on a culinary journey that tantalizes your taste buds with a harmonious blend of sweet, savory, and tangy flavors. This recipe presents perfectly seared scallops, boasting a golden crust and tender, succulent interior, elegantly perched atop a crisp and refreshing celery salad. The star of the show is the exquisite spicy honey citrus glaze, a delightful concoction that elevates the scallops to new heights of flavor. The glaze, crafted with the perfect balance of heat, sweetness, and citrusy brightness, seeps into every crevice of the scallops, creating a symphony of flavors that dance on your palate. Accompanying the scallops is a vibrant celery salad, adding a refreshing crunch and a burst of freshness to each bite. This dish is not only a culinary masterpiece but also a testament to the power of fresh, high-quality ingredients, promising an unforgettable dining experience.
SEA SCALLOP SALAD WITH CELERY AND SPICY VINAIGRETTE
Steps:
- Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
- Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
- On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve
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
SEARED SCALLOPS WITH CELERY AND GOLDEN RAISIN SALAD
Look for fresh scallops that are labeled as dry-packed, which are not treated with preservatives and have a lower water content than wet or "soaked" scallops. Seasoning scallops just before cooking also ensures that they stay dry.
Provided by Martha Stewart
Categories Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees. Whisk together lemon zest, juice, mustard, and sugar. Stream in olive oil and season with salt and pepper. Add celery, parsley, and raisins. Toss to combine. Season again with salt and pepper.
- Heat a medium skillet over high and swirl in safflower oil. When oil shimmers, season scallops with salt, then sear, larger side down, in a single layer. Cook without moving, until underside is golden and a crust has formed, 2 minutes. Add butter and thyme and transfer to the oven. Cook 1 to 2 minutes more. Serve scallops, seared-side up, drizzled with pan juices, alongside celery salad.
SEARED SCALLOPS WITH CITRUS HERB SAUCE
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
Tips:
- Use high-quality scallops. Fresh, dry-packed scallops are best. Avoid scallops that are treated with chemicals or preservatives.
- Sear the scallops properly. Scallops should be seared over high heat until they are golden brown and cooked through. Do not overcook the scallops, or they will become tough.
- Make the glaze ahead of time. The glaze can be made up to 3 days in advance. Store the glaze in an airtight container in the refrigerator.
- Use a variety of citrus fruits. The glaze can be made with any type of citrus fruit, such as oranges, lemons, limes, or grapefruit. Use a combination of citrus fruits for a more complex flavor.
- Serve the scallops immediately. Scallops are best served immediately after they are cooked. They can be served on a bed of salad, rice, or pasta.
Conclusion:
Seared scallops with spicy honey citrus glaze on celery salad is a delicious and elegant dish that is perfect for a special occasion. The scallops are perfectly cooked and the glaze is sweet, spicy, and tangy. The celery salad is a refreshing and light accompaniment to the scallops. This dish is sure to impress your guests.
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