Smoked Scallops And Caesar Salad Recipes

SEARED DIGBY SCALLOP CAESAR SALAD WITH LOW FAT DRESSING

Seared Digby Scallop Caesar Salad With Low Fat Dressing image

Lots of garlic ....no vampires tonight! http://dosesofnourishment.blogspot.com/2010/02/seared-digby-scallop-ceaser-salad-low.html

Provided by HannahBanana aka Am

Categories Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1/4 cup red wine vinegar
1/2 lemon, juice of, a
1 teaspoon sugar
2 teaspoons Worcestershire sauce
3 garlic cloves, crushed
1 teaspoon Dijon mustard
1 anchovy fillet, minced
2 tablespoons low-fat sour cream
1/2 teaspoon fresh cracked pepper
2 washed romaine lettuce hearts, torn into bite sized pieces
2 teaspoons grated parmesan cheese
low fat crouton
1 large scallops

Steps:

Whisk first 10 ingredients together well and set aside so the flavors can develop for 15 minutes. Dry off scallops and sear off in a little olive oil, a minute on one side, 30 seconds on the other side -- you don't want to overcook them! Toss lettuce with croutons and parmesan cheese. Top with scallops.

Nutrition Facts : Calories 146.6, Fat 9, SaturatedFat 1.8, Cholesterol 5.4, Sodium 136, Carbohydrate 13.8, Fiber 6.8, Sugar 5.3, Protein 5.4

WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS

Warm Caesar Salad with Grilled Shrimp and Scallops image

Categories Salad Leafy Green Quick & Easy Scallop Shrimp Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

2 garlic cloves, minced and mashed to a paste with a pinch of salt
5 tablespoons olive oil
1 1/2 cups 1/2-inch bread cubes
1 1/2 teaspoons anchovy paste
2 teaspoons fresh lemon juice
8 shrimp (about 1/2 pound), shelled
8 sea scallops (about 1/2 pound), halved horizontally if desired
1/2 head of romaine, washed well, spun dry, and torn into small pieces (about 4 cups)
2 tablespoons freshly grated Parmesan

Steps:

In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

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