Seared Scallop Nicoise Salad With A Caper Vinaigrette Recipes

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SEARED SCALLOPS NICOISE



Seared Scallops Nicoise image

In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the peppercorn mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

1 1/2 teaspoons each whole pink peppercorns, dried green peppercorns, white peppercorns, and black peppercorns
2 1/2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
7 tablespoons olive oil
Salt and freshly ground black pepper
1 1/2 pounds haricots verts, stem ends trimmed
1 1/2 pounds (about 2 cups) fava beans, shelled
1 pound sea scallops
1/2 cup Nicoise olives (about 3 ounces)
1 small red onion, thinly sliced lengthwise
12 small red tomatoes, halved
12 small orange tomatoes, halved
3 eggs, hard-boiled, cut into 8 wedges
Fresh tarragon, for garnish
Lemon wedges, (optional)

Steps:

  • In a spice grinder or clean coffee grinder, coarsely grind each type of peppercorn separately. Transfer to a small bowl, and toss to combine. Set aside.
  • In another small bowl, mix vinegar and mustard; add 6 tablespoons oil in a slow steady stream, whisking continuously. Season to taste with salt and pepper, and set dressing aside.
  • Fill a large bowl with ice and water. Bring a large pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, about 1 minute. Using a slotted spoon, lift beans from water, and transfer to the ice bath to cool. Remove from ice bath with slotted spoon; transfer to a clean kitchen towel. Pat dry; transfer beans to a large bowl. Set aside.
  • Return the water to a boil. Add fava beans, and cook until just tender, 2 to 3 minutes. Drain and transfer to the ice bath. Drain in a colander. Remove and discard inner skins from fava beans, and add beans to haricots verts.
  • Sprinkle scallops with salt and reserved peppercorn mixture. Heat a cast-iron skillet until very hot over medium-high heat. Add 1 1/2 teaspoons olive oil. Add half the scallops, and cook until well browned, 2 to 3 minutes on each side. Transfer to a plate, and set aside.
  • Add remaining 1 1/2 teaspoons olive oil to the skillet. Repeat with the remaining scallops, and transfer to the plate.
  • Add olives, onion, tomatoes, and reserved dressing to beans; toss to combine.
  • Arrange salad on six plates. Top with eggs and scallops; garnish with tarragon. Serve with lemon wedges, if desired.

SEARED SCALLOP NICOISE SALAD WITH A CAPER VINAIGRETTE



Seared Scallop Nicoise Salad with a Caper Vinaigrette image

A gorgeous healthy spring salad to brighten your day. Classic salad nicoise with perfectly seared sea scallops and a tangy caper vinaigrette.

Provided by Abra Pappa, MS, CNS, LDN

Categories     Main Course     Salad

Number Of Ingredients 12

10 large sea scallops
2 medium red skinned potatoes
6 medium radishes, sliced
2 large eggs
1 medium avocado
1 lb. asparagus
4 cups mixed salad greens
2 tbsp capers (drained and chopped)
1 tbsp fresh lemon juice
1 tsp dijon mustard
1/4 cup extra virgin olive oil
1 tsp chopped fresh oregano (or a pinch of dried oregano)

Steps:

  • To make the dressing, combine all ingredients whisk or shake well to combine, set aside.
  • Sear scallops -In a hot skillet add a small drizzle of olive oil and 1 tsp of butter. Season scallops with sea salt and sear in hot skillet for 1 1/2 mintues per side. Set scallops aside.
  • In the meantime place a pot of water on the stove to boil (you will boil potatoes, asparagus, and eggs in the same pot).
  • Add potatoes and boil until tender, remove potatoes with a slotted spoon and allow to cool,then slice.
  • Add asparagus to boiling water and boil for 3 minutes, remove from water and immediately submerge in a bowl of ice water to stop cooking. Set aside.
  • Add eggs to boiling water (carefully) and boil for 6 minutes. Remove eggs from boiling water and submerge in ice water. Peel eggs and set aside (6 minutes is the perfect jammy eggs. If you prefer hard-boiled cook for 9 minutes)
  • Assemble salad. Greens on bottom, top with asparagus, potatoes, sliced radish, sliced avocado, eggs sliced in half, and seared scallops. Drizzle with dressing and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 787 kcal, Carbohydrate 60 g, Protein 37 g, Fat 48 g, SaturatedFat 8 g, Cholesterol 222 mg, Sodium 980 mg, Fiber 15 g, Sugar 8 g

ROUND 2 RECIPE - NICOISE SALAD WITH LEMON GARLIC VINAIGRETTE



Round 2 Recipe - Nicoise Salad with Lemon Garlic Vinaigrette image

Provided by Sandra Lee

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 13

1 lemon, juiced and zested
1 teaspoon finely chopped garlic
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
1 head butter lettuce, washed and torn
Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, thinly sliced
Reserved snow peas, from Crispy Wonton Cups with Tuna Salad
2 tablespoons slivered almonds
1 tablespoon capers, drained
1 (5-ounce) can chunk light tuna, drained
Reserved 2 hard boiled eggs, from Ham and Egg Tea Sandwiches, sliced in half

Steps:

  • In a small bowl, whisk together the lemon juice, zest, garlic, oil, and parsley and season with salt and pepper. Set aside.
  • Put the snow peas in boiling water for 2 minutes, and then shock them in cold water to stop them from overcooking.
  • In a large bowl, put the lettuce, onions, and snow peas and toss with the vinaigrette. Top with the almonds, capers, tuna, and sliced eggs. Serve immediately.

SALADE NICOISE WITH VINAIGRETTE DRESSING



Salade Nicoise With Vinaigrette Dressing image

Make and share this Salade Nicoise With Vinaigrette Dressing recipe from Food.com.

Provided by mommyoffour

Categories     Salad Dressings

Time 25m

Yield 8 serving(s)

Number Of Ingredients 23

1/4 cup red wine vinegar
3/4 cup olive oil
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1 teaspoon parsley, minced
1 teaspoon basil, minced
1 garlic clove, minced
4 potatoes, cooked, peeled and sliced
1/4 cup mayonnaise
3 tomatoes, quartered
3 cups green beans, lightly steamed
1 (7 ounce) tuna
1/2 cup olive
1 medium red onion, thinly sliced
1 green pepper, deseeded and sliced into rounds
3 stalks celery, sliced
3 hard-boiled eggs, quartered
1 head boston bibb lettuce
1/2 cup fresh parsley, minced
1 tablespoon chopped fresh basil
1/2 teaspoon chives, chopped
2 ounces anchovies

Steps:

  • Mix dressing together by mixing all ingredients in jar.
  • Shake again, just before serving.
  • Mix potatoes and mayonnaise to coat thoroughly.
  • Toss tomatoes lightly in a small amount of vinaigrette.
  • In a separate bowl, toss green beans in a small amount of vinaigrette, let marinate while preparing the rest of the salad.
  • When ready to serve, toss lettuce lightly in a small amount of vinaigrette until leaves are barely coated.
  • Place around the edge and bottom on the bowl, using all the leaves.
  • Place tuna in the center of the bowl.
  • Arrange tomatoes, green beans, potatoes around the outside in an interesting pattern.
  • Decorate with olives, onion slices, green pepper rounds, celery and eggs.
  • Garnish with herbs and anchovies.
  • Serve immediately with additional vinaigrette dressing.

Nutrition Facts : Calories 416.8, Fat 27.9, SaturatedFat 4.5, Cholesterol 96.9, Sodium 520.8, Carbohydrate 29.3, Fiber 5.7, Sugar 4.8, Protein 14.5

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE



Marinated Shrimp, Scallop and Caper Salad with Sherry Vinaigrette image

Categories     Salad     Leafy Green     Tomato     Scallop     Shrimp     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 tablespoon plus 1/2 cup olive oil
3/4 pound large uncooked shrimp, peeled, deveined
3/4 pound bay scallops
3 1/2 tablespoons Sherry wine vinegar or red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried crushed red pepper
1/2 medium-size red onion, sliced
1/3 cup drained capers
8 cups mixed baby greens
3 medium tomatoes, sliced
1 large avocado, peeled, pitted, sliced

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
  • Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
  • Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

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