Seared Greens With Red Onion And Vinegar Recipes

SEARED SEA SCALLOPS WITH FRIED ONIONS

Seared Sea Scallops With Fried Onions image

Provided by Moira Hodgson

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons salted capers
1 medium red onion
Peanut or vegetable oil for deep frying
Flour for dredging
16 large sea scallops (about 1 1/2 pounds)
Coarse salt and freshly ground pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
4 to 5 large ripe tomatoes, sliced 1/4-inch thick
1 clove garlic, minced (green part removed)
1 to 2 tablespoons balsamic vinegar (to taste)
1/4 cup fresh basil leaves

Steps:

Soak capers in water to cover for 10 minutes. Rinse under cold running water and pat dry. Slice onion in rings one-fourth-inch thick. Separate rings.
Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer. Lightly dredge the onions in the flour and place in a frying basket. Deep-fry until golden. Drain on paper towels. Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden. Drain on paper towels.
Heat a large nonstick skillet until hot. Season scallops with salt and pepper and saute them in two teaspoons olive oil in one layer over high heat, turning once, until seared and opaque, about two minutes each side.
To assemble the salad, arrange the tomatoes on four plates. Place the scallops on top. Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops. Season with pepper and garnish with the onion rings, capers and basil leaves.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams

SEARED SIRLOIN STEAK WITH OLIVE RELISH

Seared Sirloin Steak with Olive Relish image

Yield serves 4

Number Of Ingredients 10

Ingredients

1 tablespoon honey
3 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
1/4 cup olive oil, preferably Spanish, plus more for the skillet
1/2 red onion, finely chopped (about 1/2 cup)
1 tablespoon minced garlic (2 medium cloves)
1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds
1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes
1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
1 boneless sirloin steak (1 1/2 pounds and 1 inch thick)

Steps:

Whisk together the honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Stir in the onion, garlic, olives, orange, and parsley; set aside.
Season the steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear the steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.
To serve, cut the steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon the relish on top; garnish with parsley sprigs.

SEARED GREENS WITH RED ONION AND VINEGAR

Seared Greens with Red Onion and Vinegar image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 16m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable or other light oil, 2 turns of the pan
1/2 red onion, sliced
1 teaspoon mustard seeds
1 1/2 to 2 pounds red or yellow Swiss chard, stems removed and tops coarsely chopped
1/4 cup red wine vinegar
Salt and pepper

Steps:

Heat a large skillet over high heat. Add extra-virgin olive oil and onion. Sear onion and mustard seeds, 2 minutes. Add greens and toss with tongs in oil. Sear greens 2 to 3 minutes. Add vinegar to the pan. Remove pan from heat and season greens with salt and pepper.

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