Southwest Scallop Salad Recipes

SPECIAL SCALLOP SALAD

Steps:

• Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

SOUTHWESTERN SCALLOPS

Steps:

• In a small bowl, mix seasonings. Pat scallops dry with paper towels; sprinkle with seasonings, pressing to coat., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm. Remove from pan; keep warm., Add wine to pan. Cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.

SOUTHWEST-STYLE SCALLOP CEVICHE SALAD

Steps:

• At least one hour before serving, place the scallops, lime juice, cilantro, jalapeno, red onion, and salt and pepper as desired in a medium bowl. Stir to combine ingredients. Cover and refrigerate for 1 hour or up to 12 hours.
• On a large serving platter, place large lettuce leaves overlapping each other in a circle so the frilly edges extend just beyond the rim of the platter. Using a slotted spoon to leave juices behind, mound ceviche in the center.
• Place corn, chili powder, and 1 1/2 tablespoons of olive oil in bowl; mix together and season to taste with salt. Arrange corn in a ring around ceviche so that the corn covers the bottom third of the lettuce leaves. Place tomatoes in an overlapping ring surrounding the corn and covering the middle third of lettuce leaves.
• Distribute pressed garlic over the tomatoes, drizzle remaining oil on them, and season to taste with salt. Place the avocado slices and lime wedges on the top third of the lettuce leaves, around the tomatoes. Serve immediately.

SOUTHWEST FIESTA DRESSING

Steps:

• Stir yogurt, sour cream, ketchup, onion, lime juice, cilantro, cumin, chili powder, garlic powder, and salt together in a bowl with a whisk until smooth.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

SOUTHWEST SAUTéED SCALLOPS

Steps:

• Heat water to boiling in 1-quart saucepan. Add chili. Boil 5 minutes; drain. Remove stem and seeds; finely chop chili.
• Melt margarine in 10-inch skillet over medium heat. Cook onions, lime juice and chili in margarine, stirring occasionally, until onion is crisp-tender. Carefully stir in scallops. Cook over medium heat about 12 minutes, stirring occasionally, until scallops are white.
• Stir in pineapple and pea pods; cook until hot. Remove scallop mixture with slotted spoon; keep warm.
• Heat liquid in skillet to boiling. Boil until slightly thickened and reduced to about half. Spoon scallop mixture onto fettuccine. Pour liquid over scallop mixture.

TROY'S FAVORITE SOUTHWESTERN SCALLOPED POTATOES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Layer potatoes in the prepared casserole dish.
• Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper; cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.
• Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.
• Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.

SOUTHWEST SCALLOPED POTATOES

Steps:

• Cook potatoes until tender. Melt butter in a saucepan and stir in flour and garlic salt. Cook until bubbly. Stir in milk and cook until thickens and bubbles about 3 minutes.
• Stir in soup with a whisk. Add chilies and onion.
• Drain potatoes and layer with sauce in 13 by 9 baking dish.
• Top with bread crumbs, cheese and paprika.
• Cover with foil and bake at 350 degrees 1 hour, uncover and bake 30 more minutes longer.