Scallops With Arugula Food

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ARUGULA SALAD WITH SEARED SCALLOPS



Arugula Salad with Seared Scallops image

Arugula, tender Boston lettuce and red radishes join roasted walnut oil, white wine vinegar, minced shallot and sweet honey for a salad that accentuates the delicate flavor of sea scallops. Pair with crusty bread and sparkling wine if you like.

Time 10m

Yield Serves 4 to 6

Number Of Ingredients 11

1 medium head Boston or butter lettuce, torn into bite-size pieces
2 cups packed arugula leaves, torn into bite-size pieces
1 bunch red radishes, sliced
1/3 cup roasted walnut oil
2 tablespoons white wine vinegar
1 small shallot, finely chopped
1/2 teaspoon honey, (optional)
1/4 teaspoon fine sea salt, divided
1 pound sea scallops, side muscle removed
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground black pepper

Steps:

  • Toss lettuce, arugula and radishes together in a large salad bowl and set aside.
  • Whisk together walnut oil, vinegar, shallots, honey, and salt and pepper to make a dressing and set aside.
  • In a large bowl, toss together lettuce, arugula and radishes.
  • In a small bowl, whisk together walnut oil, vinegar, shallot, honey, 1/8 teaspoon of the salt and pepper. Set aside.
  • Season scallops on both sides with remaining salt. Heat olive oil in a large skillet over medium heat.
  • Add scallops and cook, turning once, until just cooked through and lightly golden, about 2 minutes per side.
  • Toss greens with dressing and transfer to individual plates.
  • Top with scallops and serve immediately.

Nutrition Facts : Calories 200 calories, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 20 milligrams, Sodium 410 milligrams, Carbohydrate 6 grams, Protein 10 grams

SCALLOPS WITH WILTED SPINACH AND ARUGULA



Scallops with Wilted Spinach and Arugula image

In just a few minutes, scallops are seared and served over garlicky arugula and spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 8

16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons safflower oil
2 garlic cloves, thinly sliced lengthwise
7 ounces baby spinach (about 10 cups)
7 ounces baby arugula (about 10 cups)
1/4 teaspoon crushed red-pepper flakes

Steps:

  • Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
  • Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.

SEARED SCALLOPS WITH CITRUS, ARUGULA AND POMEGRANATE SALAD



Seared Scallops with Citrus, Arugula and Pomegranate Salad image

Provided by Anne Burrell

Categories     appetizer

Time 26m

Yield 4 servings

Number Of Ingredients 10

3 clementines, peeled and cut into segments
1 ruby red grapefruit, peeled and cut into segments
Salt
Pinch crushed red pepper
8 large dry diver sea scallops
Extra-virgin olive oil
2 cloves garlic, smashed
2 cups baby arugula
1/2 small red onion, finely julienned
1/2 cup pomegranate seeds

Steps:

  • Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
  • Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
  • While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
  • Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.

SCALLOPS WITH ARUGULA



Scallops With Arugula image

Make and share this Scallops With Arugula recipe from Food.com.

Provided by Oolala

Categories     Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
3 red bell peppers, can use yellow
2 tablespoons butter
1 garlic clove, minced
4 cups arugula, torn
1/2 cup whipping cream
2 tablespoons tomato paste
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse scallops, pat dry and set aside.
  • Slice peppers lengthwise inot 1/2 inch wide strips.
  • In a large skillet, melt the butter over medium-high heat.
  • Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
  • Add arugula; stir fry for 30 seconds or until just wilted.
  • Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
  • To the same skillet, add cream and tomato paste.
  • Bring mixture to a boil and add scallops.
  • Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
  • Remove scallops with a slotted spoon; arrange alongside vegetables.
  • Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
  • Add lime juice, salt and pepper.
  • Spoon cream mixture over scallops.

Nutrition Facts : Calories 291.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 93.5, Sodium 451.5, Carbohydrate 12.1, Fiber 2.5, Sugar 5.3, Protein 21.6

MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA



Mezzi Rigatoni with Tomatoes, Scallops and Arugula image

A spicy, brothy tomato sauce is a perfect base for a seafood pasta. Here we use scallops, which cook quickly and stay tender and fresh. Arugula provides a nice, peppery punch to round out the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
5 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes, plus more for topping
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
8 ounces mezzi rigatoni (about 4 cups)
1/4 cup dry white wine
12 ounces medium sea scallops, muscle removed, patted dry and halved crosswise
4 cups baby arugula
1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
  • Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
  • Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.

PAN-SEARED SCALLOPS WITH LEMON



Pan-Seared Scallops with Lemon image

Sea scallops seared in olive oil require little embellishment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 4

1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges

Steps:

  • Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

ANGEL HAIR PASTA WITH SCALLOPS AND ARUGULA



Angel Hair Pasta With Scallops and Arugula image

This recipe is from the Williams-Sonoma Collection series, Pasta, by Erica De Mane. A note about capers: Purchase capers packed in salt. They have a sweet, floral fragrance, as opposed to sharp-tasting brine-packed varieties (the vinegar variety changes the flavor of the caper). Ask for them at Italian specialty-food stores. To prepare salted capers, soak them in cool water for about 15 minutes, changing the water once or twice, to remove excess salt. Give them a final rinse and drain well. Estimated prep and cook time combined is 35-40 minutes.

Provided by mermaidmagic

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb large scallop, side muscle removed
salt & freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 lemon, zest of, grated
2 -3 large fresh thyme sprigs, leaves from minced
4 tablespoons unsalted butter
5 shallots, minced
1 lb angel hair pasta
1 lemon, juice of
1 cup chicken broth
1/4 cup capers, preferably salt-packed,rinsed and drained
1/2 cup pine nuts, lightly toasted
1 bunch arugula, preferably small leaved,stems removed

Steps:

  • Rinse the scallops and dry well with paper towels.
  • Season the scallops with salt and pepper.
  • In a large, heavy fry pan over high heat, warm the olive oil until it shimmers.
  • In batches without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes.
  • Turn the scallops over and brown the other side, about 1 minute more.
  • Return all the scallops to the pan, Add the lemon zest and thyme, and cook for a moment.
  • Using a slotted spoon, transfer the scallops to a bowl.
  • Reduce the heat to low and add the butter and shallots to the pan.
  • Sauté until softened, about 4 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat.
  • Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 3 to 4 minutes.
  • While the pasta is cooking, add the lemon juice and broth to the fry pan and deglaze the pan, stirring to scrape up the browned bits from the bottom.
  • Simmer until slightly thickened, 3 to 4 minutes.
  • Drain the pasta well and add it to the fry pan.
  • Add the scallops and any juices that have accumulated.
  • Add the capers and pine nuts.
  • Toss over low heat to finish cooking the scallops and mix the ingredients, about 1 minute.
  • Taste and adjust the seasonings.
  • Transfer to a warmed large, shallow bowl.
  • Add the arugula leaves and toss gently.
  • Serve immediately.

Nutrition Facts : Calories 826.9, Fat 39, SaturatedFat 10.5, Cholesterol 44.1, Sodium 675.8, Carbohydrate 94.4, Fiber 4.6, Sugar 4.2, Protein 26.1

SCALLOPS WITH ARUGULA, LENTILS, AND BUTTER BEANS



Scallops with Arugula, Lentils, and Butter Beans image

This very delicious scallops with arugula, lentils, and butter beans recipe is a savory spring dish. You can substitute any large, cooked bean for the butter beans.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

1 pound scallops
2 tablespoons olive oil
1 teaspoon sweet paprika
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
1 clove garlic, crushed
1 (12 ounce) bottle butter beans, rinsed and drained
1 lemon, juiced
½ teaspoon Italian seasoning
1 ½ cups cooked lentils
1 cup arugula, or to taste

Steps:

  • Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
  • Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
  • Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
  • Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 32.8 g, Cholesterol 68.5 mg, Fat 8.2 g, Fiber 9 g, Protein 39.5 g, SaturatedFat 1 g, Sodium 631.4 mg, Sugar 2.5 g

GRILLED SEA SCALLOPS AND TOMATOES WITH OLIVE VINAIGRETTE



Grilled Sea Scallops and Tomatoes with Olive Vinaigrette image

Categories     Blender     Leafy Green     Olive     Shellfish     Tomato     Vegetable     Quick & Easy     Low/No Sugar     Dinner     Scallop     Arugula     Summer     Grill/Barbecue     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 10

1/4 cup chopped pitted Kalamata or other brine-cured black olives
1 tablespoon finely chopped bottled roasted red pepper
1/2 teaspoon minced garlic
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
1/4 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1/2 pound sea scallops, rinsed and drained
2 medium vine-ripened tomatoes, cut into wedges
2 cups arugula, stems discarded and leaves washed well and spun dry

Steps:

  • In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
  • Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.
  • Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
  • Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.

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Heat the oil in a wide, heavy-bottomed frying pan and cook the scallops over high heat for 40 seconds, turn, and cook for another 40 seconds. Remove from the heat. Arrange the scallops and chorizo on four serving plates. Drizzle the balsamic glaze and spoon the warm juices from the grill over the top. Sprinkle with the arugula and garnish with ...
From foodreference.com


GRILLED SCALLOPS WITH LEMON AIOLI AND ARUGULA | THE MODERN ...
Marinate the scallops for an hour in the fridge. Don’t let them marinate more than an hour—if you’ve got to err, err on the side of less than an hour rather than more. Skewer the scallops! 4-5 scallops per skewer. Work somewhat quickly—the scallops will be easier to grill if they’re still cold from the fridge. Grill the scallops! On a ...
From themodernproper.com


SEARED SCALLOPS WITH CREAMY CORN AND BACON - THE FOODIE ...
Scallops have a delicate flavor that pairs perfectly with sweet corn and smoky bacon in my Seared Scallops with Creamy Corn and Bacon. It’s always a little bittersweet when September rolls around and fall produce like butternut squash and figs start to replace the summer fruits and vegetables at the grocery store. Take advantage of that end of summer …
From thefoodiephysician.com


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