Sunday, March 6, 2011

Spicy Seared Scallop Salad

I love scallops and was looking for another idea of how to prepare them.  I found this recipe by Cathy Lowe and had to give it a try because it sounded so delicious.  Spicy blacked scallops dotting a bed of mixed greens tossed with creamy mustard vinaigrette.

The simple blend of cayenne, black pepper and garlic gave the scallops a fiery punch that matched well with the creamy vinaigrette.  I added a little sugar but honey would have also been a good choice to soften the sharpness of the vinaigrette while balancing out the spiciness of the scallops.

I choose to use romaine lettuce for the crunch, baby spinach for its delicate texture and sweet grape tomatoes as my salad mix.  The original recipe calls for thinly sliced red and yellow bell peppers which would have been wonderful, but I didn’t have any.

After reading the reviews I cut back on the spicy seasoning because everyone said that it was way too spicy.  I chose to sprinkle the seasoning rather than rolled the scallops in it and it was still fiery hot.  So unless you are wanting a dynamite explosion of fire in your mouth, go easy on the spicy seasoning.

¾         pound  sea scallops
            romaine lettuce
            baby spinach
            grape tomatoes
            red or yellow peppers, cut into strips
Spicy Seasonings
½         tsp.      cayenne
½         tsp.      black pepper
½         tsp.      granulated garlic
¼         tsp.      kosher salt

Rinse and dry scallops.  Remove the muscle and discard (a small tough piece on the side of the scallop)

Mix the dry seasoning together and sprinkle generously on both flat sides of the scallops.
** if you use ½ tsp. garlic salt instead of granulated garlic leave out the salt.

Heat a non stick skillet over med high heat until very hot.  Pour 2 Tbsp. oil into the pan and place the scallops in the pan flat side down.  Let them cook for about 2 min. per side flipping only once.

Creamy Mustard Vinaigrette
3          Tbsp.   white wine vinegar
1          Tbsp.   mayonnaise
1          tsp.      Dijon mustard
1          clove   garlic, minced
1          tsp.      honey or sugar
Big pinch         kosher salt
Big pinch         black pepper
½         cup      olive oil

Place all the dressing ingredients (except the oil) in a small bowl and mix with a whisk to blend.  Slowly whisk in the olive oil in a stream.

Toss the greens with the dressing and top the salad with the spicy scallops.

1 comment:

  1. Delicious!! I really like spicy so I rolled the peppers. I also added cumin to the seasoning. No bell peppers, but I did add slightly sauteed Hungarian Wax peppers for some extra bite. I also used a bag of spring mix lettuce because that is what I had. Yummy and will make again :)