Summer Dinner Salad with Scallops
By America's Test KitchenPublished on June 6, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ tablespoons red wine vinegar 2 ½ teaspoons minced shallot 1 teaspoon Dijon mustard ½ teaspoon mayonnaise Salt and pepper 7 tablespoons extra-virgin olive oil 10 ounces (10 cups) mesclun greens 4 carrots, peeled and sliced ⅛ inch thick12 ounces snap peas, strings removed, halved crosswise1 ½ pounds large sea scallops, tendons removed
Before You Begin
Buy “dry” scallops, which have no chemical additives. Distinguish them by color: Dry scallops are ivory or pinkish, while wet scallops are bright white.
Instructions
- Combine vinegar, shallot, mustard, mayonnaise, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Slowly whisk in 5 tablespoons oil until incorporated. Toss greens, carrots, and snap peas with dressing. Divide salad among 4 individual bowls.
- Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer and cook, without moving, until well browned, 1½ to 2 minutes. Flip and continue to cook until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking). Transfer scallops to plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat with remaining 1 tablespoon oil and remaining scallops. Divide scallops among salads. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ tablespoons red wine vinegar
2 ½ teaspoons minced shallot
1 teaspoon Dijon mustard
½ teaspoon mayonnaise
Salt and pepper
7 tablespoons extra-virgin olive oil
10 ounces (10 cups) mesclun greens
4 carrots, peeled and sliced ⅛ inch thick
12 ounces snap peas, strings removed, halved crosswise
1 ½ pounds large sea scallops, tendons removed
Ingredients
1 ½ tablespoons red wine vinegar
2 ½ teaspoons minced shallot
1 teaspoon Dijon mustard
½ teaspoon mayonnaise
Salt and pepper
7 tablespoons extra-virgin olive oil
10 ounces (10 cups) mesclun greens
4 carrots, peeled and sliced ⅛ inch thick
12 ounces snap peas, strings removed, halved crosswise
1 ½ pounds large sea scallops, tendons removed
Ingredients
1 ½ tablespoons red wine vinegar
2 ½ teaspoons minced shallot
1 teaspoon Dijon mustard
½ teaspoon mayonnaise
Salt and pepper
7 tablespoons extra-virgin olive oil
10 ounces (10 cups) mesclun greens
4 carrots, peeled and sliced ⅛ inch thick
12 ounces snap peas, strings removed, halved crosswise
1 ½ pounds large sea scallops, tendons removed
Why This Recipe Works
Sea scallops cook in minutes and add substance to a simple salad, turning it into dinner.
Before You Begin
Buy “dry” scallops, which have no chemical additives. Distinguish them by color: Dry scallops are ivory or pinkish, while wet scallops are bright white.
Instructions
- Combine vinegar, shallot, mustard, mayonnaise, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Slowly whisk in 5 tablespoons oil until incorporated. Toss greens, carrots, and snap peas with dressing. Divide salad among 4 individual bowls.
- Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer and cook, without moving, until well browned, 1½ to 2 minutes. Flip and continue to cook until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking). Transfer scallops to plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat with remaining 1 tablespoon oil and remaining scallops. Divide scallops among salads. Serve.
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