why make this recipe
Special Scallop Salad is a delightful dish that combines the rich flavor of seared scallops with fresh greens and a tangy dressing. It’s a perfect meal for a light lunch or a fancy dinner, offering a balance of textures and tastes. The scallops are tender and buttery, while the salad adds a crunchy and refreshing element. This recipe is not only delicious but also quick to prepare, making it a great choice for busy evenings or special gatherings.
how to make Special Scallop Salad
Ingredients:
- 12 sea scallops (about 1-1/2 pounds)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh minced chives
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 2 teaspoons minced fresh tarragon
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 package (5 ounces) spring mix salad greens
- 1 cup shredded carrots
- 1/2 cup chopped tomato
Directions:
- Pat the scallops dry with paper towels. Sprinkle them with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the scallops to the skillet and sear them for 1-2 minutes on each side until they are golden brown and firm. Remove the scallops from the pan and keep them warm.
- In the same pan, combine the chives, balsamic vinegar, minced garlic, tarragon, honey, Dijon mustard, and the remaining tablespoon of olive oil.
- Bring the mixture to a boil and cook for about 30 seconds, stirring until it slightly thickens.
- Divide the spring mix salad, shredded carrots, and chopped tomatoes among four plates.
- Top each salad with the warm scallops and drizzle the dressing over the top. Serve immediately.
how to serve Special Scallop Salad
Serve the Special Scallop Salad on individual plates for a beautiful presentation. This dish works well as a main course or a starter for a dinner party. Pair it with a light white wine to enhance the flavors. The warm scallops on the fresh greens create a wonderful contrast, making each bite enjoyable.
how to store Special Scallop Salad
If you have leftovers, store the scallops separate from the salad. Place the scallops in an airtight container in the refrigerator for up to two days. Keep the salad greens and vegetables in another container. When ready to eat, reheat the scallops in a skillet, and then serve them over fresh salad greens for the best taste.
tips to make Special Scallop Salad
- Ensure the scallops are dry before cooking; this helps them sear nicely.
- Use fresh herbs for the best flavor. If tarragon is not available, you can substitute it with fresh parsley or dill.
- Adjust the sweetness of the dressing by adding more or less honey according to your taste.
variation (if any)
For a variation, you can add fruits like sliced strawberries or orange segments to the salad for a fruity twist. You can also substitute scallops with shrimp or grilled chicken for a different protein option.
FAQs
Q1: Can I use frozen scallops for this recipe?
A1: Yes, you can use frozen scallops. Just make sure to thaw them completely and pat them dry before cooking.
Q2: What if I don’t have balsamic vinegar?
A2: If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar as a substitute.
Q3: How long does it take to cook scallops?
A3: Scallops usually take about 1-2 minutes on each side to cook, depending on their size. They should be golden brown and firm when done.
