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Sea Scallops Arugula and Beet Salad

Sweet yellow beets, arugula, goat cheese and sauteed scallops tossed with a honey vinaigrette – this salad is delicious!

A day trip out East inspired this wonderful salad. We spent the day out in Riverhead, Long Island and stopped to eat at a quaint little restaurant overlooking the river called Farm Country Kitchen[1].  I ordered the scallop and beet salad that was sooo good, I knew I had to recreate it. Sea scallops are really easy to make and take only minutes to prepare. You can use precooked beets to make this quicker, but I just boiled them ahead until they softened. If you prefer roasting the beets, that of coarse would work out fine as well. Once the beets are cooked and cooled, the rest of the salad comes together in less than 15 minutes. You can easily halve the recipe if you are cooking for two!

Sea Scallops, Arugula, and Beet Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 271 • Fat: 10 g • Carb: 22 g • Fiber: 3 g • Protein: 25 g • Sugar: 14 g
Sodium: 494 mg (without salt) • Cholesterol: 51 mg

Ingredients:

For the dressing:

  • 1 tbsp red wine vinegar
  • 1 tbsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp minced shallots
  • 1 1/2 tbsp raw honey

For the salad:

  • 2 cups diced cooked and peeled yellow beets* (recipe follows)
  • 1/4 cup crumbled goat cheese
  • 12 large sea scallops (18 oz)
  • olive oil cooking spray
  • kosher salt and pepper to taste
  • 5 oz baby arugula
  • 8 grape tomatoes, halved

Directions:

Cover the beets with water in a medium pot and bring to a boil. Cover and cook over medium-low heat until tender when pierced with a fork, about 50 to 60 minutes. Peel and dice into small cubes; set aside to cool.

Season scallops with salt and pepper. Heat a large nonstick pan on a medium-high heat. When the pan is hot, spray with oil and place scallops in the pan. Sear without touching them until the bottom forms a nice caramel colored crust, about 2 to 3 minutes. Turn and cook until their centers are still slightly translucent (you can check this by viewing them from the side), about 1 to 2 more minutes, careful not to overcook. Remove from the pan. 

Make vinaigrette by whisking the dressing ingredients in a small bowl. Toss with the arugula. Evenly divide the arugula between four large plates. Top each with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each. Serve immediately.

References

  1. ^ Farm Country Kitchen (farmcountrykitchen.net)

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Seared Sea Scallops

Seared Sea Scallops

by Pam on March 20, 2014

I was in the mood for seafood so I went to my local grocery store to see what looked good. I saw huge sea scallops and decided to give them a try. I was looking online for recipe ideas and realized that I bought “wet” scallops instead of “dry” scallops. Scallops are sold either “wet” or “dry.” “Wet” scallops are treated with phosphates, which causes them to absorb water. This extra water makes them heavier and more expensive. ”Dry,” natural scallops that have not been treated with any chemicals. So, learn from my mistake, buy “dry” scallops, if possible. Luckily, I found a simple solution on America’s Test Kitchen[1]. I soaked the scallops in a water/lemon juice/salt brine for 30 minutes to help rinse the phosphates out. I rinsed the scallops then sandwiched them between towels to soak up the excess liquid. I simply seasoned them with sea salt and freshly cracked pepper before searing them in a little butter. They turned out great. My daughter was not a fan of the scallops which surprised me because she loves sushi. My son said they were good until the next day when he told me that he actually didn’t like them. Thankfully, my husband and I both thought they were delicious. I served these scallops with the Caramelized Onion Orzo[2] and the Spinach, Tomato, and Bacon Sauté[3] for a healthy and delicious dinner.

If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes. Remove the small side muscle from the scallops. Place a towel (or a few paper towels) down on a large plate. Place the scallops on the towel then cover with an additional towel (or paper towels). Press gently to remove excess water.

Add the butter to a large saute pan on medium-high heat. Season both sides of the scallops with sea salt and freshly cracked pepper, to taste. Once the pan is hot, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2- 2 minutes on each side. The scallops should have a  golden crust on each side while still being translucent in the center. Serve IMMEDIATELY. Enjoy.



Print[4]

Save[5]



Seared Sea Scallops




Yield: 4



Ingredients:

Brine:

1 quart (4 cups) cold water
1/4 cup of lemon juice
2 tbsp table salt

Scallops:

15 sea scallops
Sea salt and freshly cracked pepper, to taste
1 tbsp butter

Directions:

If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes. Remove the small side muscle from the scallops. Place a towel (or a few paper towels) down on a large plate. Place the scallops on the towel then cover with an additional towel (or paper towels). Press gently to remove excess water.

Add the butter to a large saute pan on medium-high heat. Season both sides of the scallops with sea salt and freshly cracked pepper, to taste. Once the pan is hot, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2-2 minutes on each side. The scallops should have a golden crust on each side while still being translucent in the center. Serve IMMEDIATELY. Enjoy.



Recipe and photos by For the Love of Cooking
Brine recipe from America’s Test Kitchen

References

  1. ^ America’s Test Kitchen (www.americastestkitchen.com)
  2. ^ Caramelized Onion Orzo (www.gordon-ramsay-recipe.com)
  3. ^ Spinach, Tomato, and Bacon Sauté (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Coquilles St-Jacques – Hey, Have You Tried That New Saint James Diet?

Coquilles St-Jacques is the kind of unapologetically
rich shellfish dish that we used to be able to enjoy, before the book-writing dieticians
and celebrity chefs ruined it for everybody. 

Fats of all sorts were demonized,
and young cooks far and wide were told to never, ever, under any circumstances,
cover-up the delicate flavors of seafood with heavy sauces, especially ones
containing cheese.


So, an amazing recipe like this went from classic French
treat to crime against nature, and it slowly but surely started disappearing from
menus. You can still find it in a few of the braver bistros, but to enjoy on
any kind of semi-regular basis, you’ll need to master it at home. The good news
is that’s very easy to do.

By the way, this is a great recipe for entertaining larger
groups during the holidays, since it can be prepped well ahead of time. For
this reason, Coquilles St-Jacques has always been a favorite of caterers and
banquet chefs, and below the ingredients list, I’ll give some instructions on
how they do it.

You can use sea scallops like I did, or the smaller, sweeter
bay scallops, which are really nice in this. Of course, if you use bay
scallops, you’ll only need a minute in the simmering wine, so be careful. No
matter what you use, be sure they haven’t been dipped in a preservative
solution. If you buy them frozen, which you should, the label should only say,
“Scallops.”


The shells can be easily found online, or at your local
restaurant supply store. Otherwise, simply use some small, shallow gratin
dishes, which will work exactly the same. Find something, and give this
“scallop recipe that time forgot” a try soon. Enjoy!


Ingredients for 4 portions:
2 tbsp unsalted butter
1/2 cup diced shallots
8 oz button mushrooms, sliced
salt and pepper to taste
1 cup white wine
1 pound sea scallops (about 3 scallops per person)
1/2 cup heavy cream
cayenne to taste
2 tsp minced tarragon
1 tsp lemon zest
1/4 cup grated Gruyère cheese

Broil on high, about 8-10 inches under the flame, until the
scallops are hot, and the cheese is browned and bubbling. Because of the sugars
in the wine and cream, the edges will brûlée or burn, but this is not a
problem, and actually how it’s supposed to look.

NOTE: You can make these ahead, and
refrigerate until needed. Since they will be cold, you’ll need to bring back to
temperature before you broil them. Preheat oven to 350 F. and bake for about
12-15 minutes (will depend on how you constructed them), or until the centers
are just warm. Switch oven to broil, and broil on high as shown. 

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