 Scallop salad in all variations
Added: 01/25/2006 |
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Scallops are bivalve mollusks with scallop-edged, fan-shaped shells. The scallop is possibly best known for its beautiful and distinctive shell. This favorite can be used as an appetizer before an elegant repast. Or else, you may prefer a more traditional recipe such as Coquilles Saint-Jacques, a creamy scallop recipe found in many cookbooks.
Scallops have a distinct, sweet odor when they are fresh. The raw meats are creamy white in color and sometimes slightly orange due to the food they consume. Scallops are primarily harvested by dredging and are shucked soon after capture. They cannot hold their shells closed; therefore, once they are out of the water, they lose moisture quickly and die. They're shucked on board the ships, placed in containers, and refrigerated. The sea scallop is the largest of the scallops. There are many ways to prepare scallops. Always take care not to overcook them; they toughen easily. As soon as they lose their translucence and turn opaque, they are done, Sea scallops may be broiled, kabobed, stir- fried, baked, or microwaved. There are many recipes for scallops. If you need cooked scallops for a scallop salad, simply wash and dry one pound, then wrap them deli-sandwich style in a microwaveable paper towel, and microwave on high for 3 minutes. You will have perfectly cooked scallops. Scallops make exquisite seafood salads. To prepare a warm scallop salad you'll need: olive oil; 1 onion, chopped; 3 stalks celery, chopped; 2 bell peppers, chopped; 3 garlic cloves, sliced; freshly ground black pepper; 1 lb bay scallops; lemon juice; 1 large tomato, chopped; fresh herbs or parsley. Heat a small amount of oil in a saute pan. Cook onion until limp. Add the celery and cook briefly. Add the garlic, peppers, and black pepper. Cook until the vegetables are barely soft. Set aside. Add more oil to the pan. Saute the scallops until just cooked through. Mix in the vegetables. Douse with lemon juice. Remove from heat. Add the herbs and tomatoes. Serve over lettuce that has been dressed with lemon juice and olive oil. For seared scallop salad use: 2 tbsp olive oil; 1 tbsp lemon juice; 2 tbsp raspberry vinegar; 1/4 teaspoon Dijon mustard; 1 level teasp Caster sugar; 1 level teasp poppy seeds; 12 scallops, washed, and dried on kitchen paper; salt and pepper; mixed baby salad leaves; 25g/1oz chopped walnuts, , lightly toasted; 25g/1oz fresh raspberries. In a small bowl, whisk together the raspberry vinegar mustard, sugar, salt, pepper and poppy seeds. Add 1 tablespoon of the olive oil in a steady stream whisking continuously. Set aside. Heat the remaining oil in a large frying pan until hot. Add the scallops and fry for 3 minutes on each side. Drizzle with the lemon juice. Place the lettuce, walnuts, raspberries and dressing in a large salad bowl and toss to coat well. To serve - divide the salad between 4 individual plates, top each with 3 warm scallops and serve immediately.
Here's another good recipe - hot scallop salad. Ingredients: 1 lb sea scallops; 1/3 cup salad oil; 1 tbs minced fresh ginger; 2 tbs lime juice; 1 tsp dried marjoram; 1 tsp sugar; 1/4 tsp; ground black pepper; 1/3 cup thinly sliced green onions; 8 cups lightly packed, rinsed and crisped, mixed salad leaves; 4 cups loosely filled thick-sliced potato chips. Preparation: rinse scallops, pat dry, cut crosswise. To a frying pan over medium-high heat, add oil and ginger. When hot add half the scallops; turn often until tinged with gold and no longer translucent in center, about 4 minutes. With a slotted spoon, transfer scallops to a small bowl. Cook remaining scallops. Drain accumulated juices from scallops back into frying pan; bring to boil, remove from heat. Stir in lime juice, marjoram, sugar, pepper, and onion. Put salad leaves in a wide shallow bowl. At once, pour hot dressing over them; mix and push leaves to one side of the bowl. Mound scallops and potato chips separately beside leaves. Present salad, then mix and serve.
Bon appetite!
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