Warm Scallop Salad With Toasted Sesame Dressing Recipes

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SCALLOP SALAD



Scallop Salad image

This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez's restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 spring onions, cut in half
3 tablespoons olive oil, or more as needed
2 fingerling potatoes, cooked, cooled and cubed
Salt and freshly ground black pepper
4 large scallops, sliced in half horizontally
1 teaspoon sherry vinegar, or more as needed
4 cups mixed greens and herbs (sorrel, frisée, arugula, cilantro)

Steps:

  • Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.
  • Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
  • Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 46 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams

SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE



Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1 green onion, minced
2 tablespoons cilantro leaves, minced
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons canola oil, divided
1 tablespoon sake (only if an open bottle is nearby)
12 bite-sized sea scallops
Salt and pepper
1/2 cup sesame seeds

Steps:

  • In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
  • Place 1 teaspoon of vinaigrette in each soup spoon.
  • Season scallops with salt and pepper.
  • Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
  • In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
  • * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
  • Recommended beverage: cold sake

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

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.

TRIPLE SESAME SALAD WITH SCALLOPS



Triple Sesame Salad with Scallops image

The perfect whole-meal salad features as much flavor, texture, and bulk as any other well-prepared meal, and the fact that the base is a pile of greens makes me feel like I'm getting away with something. This one takes about ten minutes longer than a plain green salad and by changing the topping can be made in different ways every time, always with a minimum of effort. Use a blender for the dressing; it makes quick work of dispersing the sesame paste or peanut butter throughout the liquid ingredients-something that can be a real hassle with a fork or a whisk-creating a perfect emulsion. And because the blender purees the garlic and ginger, there's no need to mince them; just peel, chop roughly, and drop them into the blender with the other ingredients. My first choice for topping this salad is grilled scallops-they're almost ludicrously fast and easy, and their texture and flavor complement both greens and dressing-though shrimp, steak, or chicken thighs all could be substituted.

Yield makes 4 servings

Number Of Ingredients 13

1/4 cup soy sauce
1/4 cup rice wine or other vinegar
2 tablespoons tahini (sesame paste) or smooth peanut butter
1 tablespoon sesame oil
1/4 teaspoon hot red pepper flakes, cayenne, or ground dried chile, or to taste
1 tablespoon honey
1/2 teaspoon chopped garlic
1 teaspoon chopped peeled fresh ginger
1 1/2 to 2 pounds sea scallops
Salt
6 to 8 cups mesclun or other salad greens
1/4 cup torn fresh Thai or other basil (optional)
2 tablespoons toasted sesame seeds

Steps:

  • Start a grill. Combine the soy sauce, vinegar, tahini, sesame oil, hot pepper, honey, garlic, and ginger in a blender and whiz until smooth. When the grill is hot, sprinkle the scallops with salt and grill them for about 2 minutes per side; they should remain tender and undercooked in the middle.
  • Combine the greens and basil if you're using it and divide among 4 plates. When the scallops are done, top the greens with them, then drizzle with the dressing; sprinkle with the sesame seeds and serve.

SEARED SESAME SCALLOPS



Seared Sesame Scallops image

Yield Serves 2 as main a course

Number Of Ingredients 8

3 tablespoons sesame seeds
1 1/2 teaspoons coarse salt
1/8 teaspoon freshly ground black pepper
12 large sea scallops (about 10 ounces)
1‚ tablespoons vegetable oil
Accompaniments if desired:
Pea and Mint Couscous
lemon wedges

Steps:

  • In a small bowl stir together sesame seeds, salt, and pepper. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Dip flat sides of each scallop in sesame mixture. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops on flat sides until sesame seeds are golden and scallops are just cooked through, about 4 minutes total.
  • Serve scallops with couscous and lemon wedges.

TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE



Tatsoi and Warm Scallop Salad with Spicy Pecan Praline image

Categories     Salad     Leafy Green     Quick & Easy     Pecan     Scallop     Avocado     Summer     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 17

For praline
1/3 cup pecans, chopped fine
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
3 tablespoons sugar
3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado (preferably California)
7 cups tatsoi (thick, spoon-shaped Asian greens) or baby spinach leaves, washed well and spun dry

Steps:

  • Make praline:
  • In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
  • Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
  • In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.

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