Best 7 Warm Scallop Blt Salad Recipes
Indulge in a culinary masterpiece that tantalizes your taste buds and elevates your dining experience: the Warm Scallop BLT Salad. This exquisite dish combines the succulent sweetness of seared scallops with the classic flavors of a BLT sandwich, resulting in a symphony of flavors that will leave you craving more. The crisp romaine lettuce provides a refreshing base for the tender scallops, while the smoky bacon, juicy tomatoes, and creamy avocado add depth and richness to each bite. Drizzled with a tangy lemon-herb vinaigrette, this salad becomes a harmonious blend of textures and flavors that will impress even the most discerning palate.
Alongside the Warm Scallop BLT Salad, this article presents a collection of equally delightful recipes that cater to diverse tastes and preferences. Embark on a culinary journey with the refreshing Watermelon, Cucumber, and Feta Salad, where the sweetness of watermelon and the coolness of cucumber unite with tangy feta cheese for a vibrant and refreshing treat. For a hearty and satisfying meal, the Easy Chicken Teriyaki Stir-Fry offers a flavorful combination of tender chicken, colorful vegetables, and a savory teriyaki sauce that will leave you feeling both satisfied and energized.
For those seeking a comforting and classic dish, the Creamy Tomato Soup with Grilled Cheese Sandwiches is sure to hit the spot. The velvety smooth soup, brimming with rich tomato flavors, pairs perfectly with golden-brown grilled cheese sandwiches, creating a nostalgic and heartwarming experience. And for a sweet ending, the decadent Chocolate Mousse with Raspberry Sauce provides a luscious and indulgent treat that will satisfy any sweet tooth.
With its tantalizing combination of flavors and textures, the Warm Scallop BLT Salad takes center stage in this article, accompanied by a diverse selection of recipes that cater to every craving. Whether you seek a refreshing salad, a hearty stir-fry, a comforting soup, or a decadent dessert, this article has something for everyone to savor and enjoy.
THAI SCALLOP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
- Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 1097 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 22 grams, Sugar 12 grams
WARM SALAD OF SCALLOPS & BACON
A hot grill is the key to success here - crisp bacon and a succulent scallop. A classic that everyone should try
Provided by Mary Cadogan
Categories Dinner, Starter
Time 48m
Number Of Ingredients 9
Steps:
- Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
- Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
- Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.
- Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.
Nutrition Facts : Calories 231 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.79 milligram of sodium
SPECIAL SCALLOP SALAD
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
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
BLT SALAD
For when you want to lean into summer but are trying to be a little bit healthier. There's bacon fat-fried ciabatta, so emphasis on a little. You could use any greens you have on hand, cherry tomatoes instead of beefsteak, and regular mayo instead of Kewpie. Happy BLTing!
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Place the bacon on a rimmed baking sheet, then place in the oven and turn on the heat to 400 degrees F. Cook the bacon for 16 to 18 minutes or until your desired crispiness. Transfer the bacon to a paper towel-lined plate (reserve the baking sheet) and let cool to room temperature.
- Toss the cubed ciabatta in the bacon fat and return to the oven for 10 minutes, until golden and crisped.
- Whisk together the buttermilk, mayonnaise, chives, garlic, lemon juice, salt and pepper in a medium bowl.
- Chop the bacon, then toss with the lettuce, crispy bread and tomatoes. Top with the buttermilk dressing and additional chives.
BLT PICNIC SALAD
All the flavors of a classic BLT, but with a portable, picnic-friendly twist. Whether you're serving this salad at a picnic, or for an easy weeknight dinner, it's sure to be an instant classic that everyone will love.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
- For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
- Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
- Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
- To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.
WARM SCALLOP SALAD
Bottled dressing adds to the easy preparation for this warm, wonderful salad. Gertrudis Miller in Evansville, Indiana got the recipe from a friend years ago. "It couldn't be much quicker to make," she shares, "and it always brings compliments when I serve it."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
BLT SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bacon, tomato, cilantro and Monterey Jack cheese add zest to our 50/50 Mix®
- Make the Salad:
- Place greens into a large salad bowl.
- Add bacon, tomato, & cheese.
- Drizzle desired amount of dressing & toss.
- Serve onto 4 individual dishes.
- Arrange avocados & croutons on top of each salad & serve.
Tips:
- Look for sea scallops that are fresh and dry to the touch, with a sweet, briny aroma.
- If you can't find bacon lardons, you can substitute diced pancetta or chopped bacon.
- To make your own buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
- Don't overcook the scallops. They should be cooked through but still slightly translucent in the center.
- If you don't have a grill, you can cook the scallops in a hot skillet over medium heat.
- Serve the salad immediately, while the scallops are still warm.
Conclusion:
The warm scallop BLT salad is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of sweet scallops, crispy bacon, juicy tomatoes, and creamy avocado is irresistible. This salad is also a great way to get your daily dose of protein and vegetables. So next time you're looking for a quick and healthy meal, give this warm scallop BLT salad a try. You won't be disappointed!
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