Best 6 Shrimp Scallop Salad With Tarragon On Radicchio Recipes

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Dive into a symphony of flavors with our tantalizing Shrimp Scallop Salad with Tarragon on Radicchio, an elegant and refreshing dish that promises to delight your palate. This culinary masterpiece combines succulent shrimp and tender scallops, perfectly cooked to retain their natural sweetness and delicate texture. The salad features a bed of crisp radicchio, adding a touch of bitterness that beautifully complements the seafood. Fresh tarragon, with its aromatic and slightly peppery notes, infuses the dish with a vibrant herbal essence. This recipe is a celebration of coastal cuisine, ensuring a delectable and memorable dining experience.

In addition to the main recipe, we present a selection of variations to suit diverse culinary preferences. For those who prefer a creamy touch, the Creamy Shrimp and Scallop Salad with Avocado and Grapefruit offers a luscious and indulgent option. If you're looking for a lighter and tangy twist, the Citrus Shrimp and Scallop Salad with Fennel and Orange is sure to please. For a smoky and savory variation, try the Grilled Shrimp and Scallop Salad with Corn and Chipotle Dressing. And for a delightful vegetarian alternative, the Roasted Vegetable Salad with Tarragon Vinaigrette provides a vibrant and flavorful plant-based option.

Each recipe offers a unique combination of ingredients and flavors, ensuring there's something for every taste. Whether you're hosting a special occasion dinner or simply seeking a refreshing summer meal, these shrimp and scallop salad recipes are guaranteed to impress and satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

TARRAGON SHRIMP SALAD



Tarragon Shrimp Salad image

Provided by Ina Garten

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

2 pounds (16- to 20-count) peeled and deveined shrimp (2 1/2 pounds in the shell)
3 tablespoons Pernod liqueur
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1 cup small-diced celery
3/4 cup thinly sliced scallions, white and green parts (4 scallions)
2 tablespoons minced fresh tarragon leaves, plus extra for garnish
2/3 cup good mayonnaise, such as Hellmann's

Steps:

  • Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
  • Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
  • Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

SPECIAL SCALLOP SALAD



Special Scallop Salad image

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

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.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

TARRAGON LOVER'S SCALLOPS



Tarragon Lover's Scallops image

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Provided by Stompy

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Steps:

  • Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
  • Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g

ALASKAN SCALLOPS AND STRIPED SHRIMP IN SAVIGNON BLANC AND TARRAGON



Alaskan Scallops and Striped Shrimp in Savignon Blanc and Tarragon image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 20

2 cups water
2 cups Sauvignon Blanc
3 large sprigs parsley
2 large sprigs fresh tarragon
2 bay leaves
2 sprigs celery tops
3 tablespoon chopped parsley
1/3 cup fresh chopped tarragon
2 ounces soft unsalted butter
1/8 cup flour
22 ounces Alaskan scallops {25 to 30 per pound}
24 ounces Alaskan striped shrimp (head on)
2 ounces unsalted butter, 3 ounces, softened
3 teaspoons minced shallot
2 teaspoon minced garlic
1 cup Sauvignon Blanc
3 cups half-and-half
1 teaspoon lemon juice
Kosher salt
White pepper

Steps:

  • For the poaching liquid: Place all ingredients in a casserole large enough to hold the liquids. Bring to a rapid boil, remove from heat and set aside. Let sit for 15 minutes. Strain and keep warm. For the Parsley-Tarragon Puree: Place parsley, tarragon, and 1/2 cup poaching liquid in a blender and puree until smooth. Set aside. For the Beurre Manie: In a bowl, mix together the butter and flour to form a smooth paste. Set aside.
  • Bring 3 cups of the poaching liquid to a simmer in a large saucepan. Add 4 each of the scallops and shrimp and poach for 3 to 4 minutes or until the shrimp tails are firm. Remove from broth. Remove heads and shells. Keep tails intact. Keep scallops and shrimp covered and warm. In a large saute pan melt 2 ounces butter and saute shallots and garlic. Add the remaining scallops and shrimp and saute for 1 minute. Add Sauvignon Blanc and 1 cup poaching liquid. Drain liquid into a clean pan, setting aside shrimp and scallops, and add two teaspoons beurre manier. Add half-and-half and whisk to a smooth sauce. Simmer for a few minutes. Add 3 ounces butter, whisk without cooking the sauce. Add both sets of scallops, the wine poached shrimp, lemon juice, kosher salt, and white pepper, to taste. Place one portion in a deep-dish plate. Garnish with one plain poached shrimp and one plain poached scallop. Place the tarragon and parsley puree making three dots in the sauce. Lean 3 fresh chives against the shrimp and scallop.

GRILLED SEA SCALLOPS WITH RADICCHIO



Grilled Sea Scallops With Radicchio image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

16 large sea scallops
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
4 tablespoons extra-virgin olive oil
2 heads radicchio
Coarse salt and freshly ground pepper to taste
1 lemon
cut into quarters 4 sprigs fresh thyme if available

Steps:

  • Put the scallops in a bowl, sprinkle them with the thyme and two tablespoons of the olive oil and toss them. Cover the bowl and refrigerate for two hours before cooking. Remove from the refrigerator 10 minutes before cooking the scallops.
  • Preheat broiler or grill. Cut each head of radicchio into four pieces. Sprinkle radicchio with the remaining olive oil and season with salt and pepper. Grill the radicchio until it is wilted and lightly browned, turning occasionally. Remove to a warm platter.
  • Grill the scallops until they are browned on both sides. Divide the radicchio among four plates along with the scallops. Garnish each with a lemon quarter and a sprig of thyme.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 1 gram, TransFat 0 grams

SHRIMP & SCALLOP SALAD WITH TARRAGON ON RADICCHIO



SHRIMP & SCALLOP SALAD WITH TARRAGON ON RADICCHIO image

Categories     Herb     Shellfish     No-Cook     Low Fat

Yield 6 servings

Number Of Ingredients 9

1 head radicchio (about 5 inches in diameter)
3 tablespoons finely slivered prosciutto
1/2 cup olive oil
1 pound small shrimp, peeled
1 pound bay scallops
3 tablespoons red wine vinegar
3 tablespoons chopped fresh tarragon
Sea salt and freshly ground pepper
Tarragon sprigs

Steps:

  • Remove 6 large outer leaves from radicchio, rinse well, wrap in paper towels and refrigerate. Bring a large pan of salted water to a boil, add shelled shrimp and scallops and set on high heat until shrimp turn pink. Both the shrimp and scallops will be done at that point. Immediately empty the pan in a large colander in the sink and douse seafood with enough cold water to fully stop the cooking. Drain again and set aside. In a small skillet, warm prosciutto and olive oil, stirring over low heat for 5 minutes. Transfer to a large bowl, stirring until cool. Stir in shrimp, scallops, vinegar and tarragon. Season to taste with salt and freshly ground pepper, cover the bowl with plastic film and refrigerate until cold. To serve: Place a radicchio lettuce cup on 6 plates. Divide salad equally in the center of each leaf and garnish with taraagon sprigs.

Tips:

  • Use fresh, high-quality seafood. This will make a big difference in the flavor of the dish.
  • Cook the seafood properly. Overcooked seafood is tough and chewy, so be careful not to overcook it. For the shrimp: Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque. For the scallops: Cook the scallops for 2-3 minutes per side, or until they are golden brown and opaque in the center.
  • Use a light hand with the dressing. You don't want to overpower the delicate flavor of the seafood. A simple vinaigrette made with olive oil, lemon juice, salt, and pepper is a good option.
  • Serve the salad immediately. This is best when served fresh.

Conclusion:

Shrimp and scallop salad with tarragon on radicchio is a light, refreshing, and flavorful dish that is perfect for a summer meal. The combination of shrimp, scallops, radicchio, and tarragon is delicious, and the dressing is light and flavorful. This salad is also very easy to make, so it is perfect for a weeknight meal.

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