Seared Scallops With Celery And Golden Raisin Salad Recipes

SPICY SEARED SCALLOP SALAD

Steps:

• Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
• In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens

SEA SCALLOP SALAD WITH CELERY AND SPICY VINAIGRETTE

Steps:

• Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
• Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
• On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve

SEARED SCALLOPS WITH CAPERS, RAISINS, AND NUTMEG

Steps:

• Preheat a large cast-iron skillet over medium-high heat. Melt 3 tablespoons butter in skillet. When foam subsides, add scallops in a single layer, being careful not to crowd pan. Season scallops with salt and cook, undisturbed, 2 minutes.
• Flip scallops and continue cooking until scallops are firm to the touch, about 1 minute more. Transfer scallops to a serving platter.
• Add vinegar, capers, raisins, and parsley to skillet and cook, 30 seconds.
• Stir in remaining tablespoon butter and lemon juice. Remove from heat and pour over scallops. Grate nutmeg over scallops and serve immediately.