Grilled Scallop And Arugula Salad Recipes

GRILLED SCALLOP SALAD

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.

ARUGULA SALAD WITH SEARED SCALLOPS

Steps:

• Toss lettuce, arugula and radishes together in a large salad bowl and set aside.
• Whisk together walnut oil, vinegar, shallots, honey, and salt and pepper to make a dressing and set aside.
• In a large bowl, toss together lettuce, arugula and radishes.
• In a small bowl, whisk together walnut oil, vinegar, shallot, honey, 1/8 teaspoon of the salt and pepper. Set aside.
• Season scallops on both sides with remaining salt. Heat olive oil in a large skillet over medium heat.
• Add scallops and cook, turning once, until just cooked through and lightly golden, about 2 minutes per side.
• Toss greens with dressing and transfer to individual plates.
• Top with scallops and serve immediately.

GRILLED AVOCADO AND SCALLOP SALAD

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 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.