Warm Scallop Salad With Ginger Dressing Recipes

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SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING



Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing image

Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.

Provided by MixnVixn

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large scallop, rinsed and patted dry
1 bunch fresh Baby Spinach, rinsed (pre-bagged or bulk)
6 slices thick-cut bacon, cut into quarter inch strips
1 small red onion, small diced
2 garlic cloves, minced
1 cup white wine
2 tablespoons unsalted butter
salt
pepper
garlic salt

Steps:

  • Sprinkle Scallops with salt/pepper/garlic salt and set aside.
  • In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
  • To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
  • Remove from pan to reserved paper towel where you put your cooked bacon crisps.
  • Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
  • Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
  • Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
  • Serve warm and enjoy!

SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE



Sesame-Scallop Salad with Ginger Vinaigrette image

Categories     Salad     Ginger     Leafy Green     Shellfish     Sauté     Dinner     Lunch     Scallop     Bell Pepper     Lettuce     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

3/4 cup all purpose flour
6 tablespoons sesame seeds
16 large sea scallops
2 large eggs, beaten to blend
4 tablespoons canola oil
2 tablespoons sesame oil
1 1/2 5-ounce packages mixed baby greens
2 red bell peppers, cut into matchstick-size strips
Ginger Vinaigrette

Steps:

  • Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
  • Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.

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