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Seared Scallop Salad

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April 28th, 2008 · Print Print

This post has been in my “drafts” folder for almost a week, but I didn’t want to post it because I felt like I owed you guys an at least somewhat sweet recipe, since my last dessert was in March!  But, with that out of my system, I am equally excited about this seared scallop salad.

And for you to fully appreciate this salad, I have to tell you a very cute story.  It involves the farmer’s market, and an adorably hungry dog.  Now, the fish stand at our farmer’s market is so popular that if you show up anytime after about 11 am, the only things left are scallops, mussels and cod.  All of which I like!  But it sometimes hurts to see their whiteboard of delicious fish options, 90% erased by the time I make my way down to Union Square.

But, as I was waiting on line one Saturday, suddenly this dog in front of me got up on its back paws and pressed his little nose up to the front of the fish case. As the poor owner was trying to get the (rather large) dog to pry its face away from the plastic divider, the man behind the counter plucked a scallop out of his bowl, and tossed it to the dog, who greedily chomped it down.  Too cute!  And, I thought to myself, “if that dog can get that excited about scallops, then I can find something really lovely to do with them (that does not involve eating them raw in one bite).”

I decided to try some of the artisan greens that were available, and they were very different from what I expected!  Corn shoots, which are the long, straight, very light greens in the salad, were intensely flavorful and just burst in your mouth — different from any lettuce I’ve ever eaten.  The other greens in the salad are white pea greens, pea shoots, and buckwheat greens, and there are some sunchokes thrown in because you know how much I love them.

In other news, I am very excited to announce that two blogs that I like a lot have given me awards (although I feel like I don’t deserve them after steering two people astray with the muffin/large loaf debacle)! Elle and Sarah have given me, respectively, the “E for Excellent” and “Blogging with a Purpose” blogging awards! Which means that I get to pass them on — and honestly, there are too many wonderful food and cooking blogs out there to choose from, and new ones popping up all the time! But here are a few of the blogs whose entries I am always excited to see:

  • Modern Beet – For her excellent focus on local, sustainable and delicious ingredients!
  • Gourmeted – Because I just love their site.
  • Cook & Eat – For the best website layout I’ve seen, and gorgeous recipes!
  • Steamy Kitchen – Because I can’t read this site at work, for fear that I’ll laugh out loud and seem unproductive!
  • White on Rice Couple – Because I’m so excited to make their homemade dog treats this weekend, and because their photos are always gorgeous!
  • Seared Scallop Salad

    INGREDIENTS:
    1 pound large scallops
    2 tbsp olive oil
    2 sunchokes, peeled and chopped into matchstick slices
    1 pound mixed artisan greens (I used corn shoots, pea shoots, white pea greens, and buckwheat greens)
    2 tsp mustard
    1 tbsp white wine vinegar
    2 tbsp extra virgin olive oil
    Salt
    Pepper

    DIRECTIONS:
    1. Salt and pepper the scallops and set aside.
    2. In a large frying pan, heat olive oil until nearly smoking. When pan and oil are hot. add scallops to the pan, being careful not to overcrowd them. Sear for about 2 minutes per side, turning once. Don’t move them around when they’re on the pan, except to flip them once!
    3. Remove the scallops from the pan and set on a paper towel to cool.
    4. Whisk together mustard, vinegar, extra virgin olive oil, and salt and pepper, as desired. Dress the greens and sunchoke slices with the dressing and set them onto plates. Place the scallops on top of the greens, about 4 or 5 scallops per plate.

    Serves four, as an appetizer.


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    Tags: food · salads



    34 responses so far ↓

    • 1 NuJoi // Apr 28, 2008 at 8:08 am

      It looks so simple and elegant.  Funny where we we can get our inspiration.

    • 2 Dayna // Apr 28, 2008 at 9:31 am

      This looks amazing. I’ve never tried that combination of greens the corn shoots sound really interesting. I bet they went well with the scallops!

    • 3 Michelle // Apr 28, 2008 at 9:46 am

      Your photos are amazing!

    • 4 Seared Scallop Salad | Smoking // Apr 28, 2008 at 10:36 am

      […] Continue Reading […]

    • 5 VeggieGirl // Apr 28, 2008 at 10:46 am

      Congratulations on the well-deserved blogging awards!!!! :0)

    • 6 Joy // Apr 28, 2008 at 12:03 pm

      Beautiful and looks delicious as always.

      Corn shoots!  I’ve never had that or even noticed it at the grocery or local market. You have me on a quest now, girl — sunchokes, pea shoots, white pea greens, buckwheat greens.

      Thank you for the mention.  I love your site.  You always give me inspiration for dishes and stuff to try.  Speaking of, I think I’m going to take the plunge and render duck fat!  :)

    • 7 Deb // Apr 28, 2008 at 12:15 pm

      Excellent recipe – we haven’t had scallops in a while, and now I’m craving them! And the photos are beautiful!

    • 8 Dave // Apr 28, 2008 at 12:17 pm

      I absolutely love scallops.  Thanks for the recipe and even making a salad out of scallops; impressive.  I will definitely have to try this one some time.

    • 9 Susan from Food Blogga // Apr 28, 2008 at 12:19 pm

      You cooked them perfectly, Katy– a super crispy top and soft middle. Just the way I like them.

    • 10 Ann // Apr 28, 2008 at 12:42 pm

      Your scallops look delectable!

    • 11 kelly // Apr 28, 2008 at 12:52 pm

      Hey nice slideshow up there on your site…how can i get that for my site

    • 12 Patricia Scarpin // Apr 28, 2008 at 2:13 pm

      Your photos are so beautiful ,Katy. I have never had scallops, but I can tell this is delicious.

    • 13 katy // Apr 28, 2008 at 2:18 pm

      Thanks so much everyone!

      Kelly — you can get the slideshow from my site (click “Embed” and you can get my slideshow), or you can make your own at Nachophoto.com!

    • 14 Jen (Modern Beet) // Apr 28, 2008 at 3:30 pm

      Thanks Katy!  I appreciate that you passed on your award to me!

      And back to your recipe, the scallops look absolutely perfect.  The greens look delicious too — if you ever happen to see sunflower sprouts at the farmer’s market, I’d recommend giving them a try — I bet they’d go wonderfully with this dish

    • 15 Elle // Apr 28, 2008 at 3:45 pm

      Corn shoots?!  I need to find those!  The scallops look perfectly seared.  This looks so good!

    • 16 Kaykat // Apr 28, 2008 at 4:40 pm

      Yum! I’m usually on the fence about scallops, but this sounds really delicious and simple!

    • 17 michelle @ TNS // Apr 28, 2008 at 4:53 pm

      beautiful shots.  i *love* scallops.  i’m also a big fan of pea shoot, but have never had corn – will have to check that out.

      i know the fish stall of which you speak, and i too usually fail to arrive in time.

    • 18 Claire // Apr 28, 2008 at 7:05 pm

      Can I be honest and tell you that I’ve never had scallops!?  I’ve also never had fresh lobster.  This salad looks great.  I wish our farmer’s market had seafood!

    • 19 Marc @ No Recipes // Apr 28, 2008 at 8:31 pm

      Ohhhh yummm this looks delicious. Although I have to say I’m not a big fan of the corn spouts. I got all excited about them a couple weekends ago, brought a bag home and ended up throwing them out. They had a kind of saccharin sweetness I couldn’t get over. Love the rest of the greens you used though:-)

    • 20 katy // Apr 28, 2008 at 9:53 pm

      Thank you all so much for your comments!!!

      Jen — I will be on the lookout for sure!

      Claire — Ok, I mean, I like my salad a lot, but go for lobster first!!!

      Marc — I know what you mean, I’m picky about bitter greens and usually won’t go near them.  I liked these though!

    • 21 White On Rice Couple // Apr 28, 2008 at 11:36 pm

      Congrats on your VERY DESERVED awards! Everything you make is so fresh, delicious and inspiring!
      Thanks for passing the award on to us too! (blushing now).
      The scallops on the bed of artisan greens looks sooo wonderful! I’ve seen the greens at the market, but have not tried them yet. I’ll go look for them this weekend. Thanks again!!
      Our Doggies are giving you love licks right now too!

    • 22 brilynn // Apr 29, 2008 at 11:32 am

      I love scallops, this looks wonderful!

    • 23 Deborah // Apr 29, 2008 at 1:21 pm

      What a beautiful salad!  I love scallops, and would love to have this right now!

    • 24 adele // Apr 29, 2008 at 2:27 pm

      Simple and stunning. I’m impressed. :)

    • 25 Cynthia // Apr 29, 2008 at 9:14 pm

      Ummmm, this looks good.

    • 26 Kali // Apr 30, 2008 at 8:11 pm

      I have to say, your photos look great.  Makes for a very appetizing recipe!

    • 27 mimi // May 2, 2008 at 6:37 am

      beautiful scallop salad!! love the idea of adding sunchokes to this salad for texture. and congrats on the big E!!

    • 28 patsyk // May 2, 2008 at 11:19 am

      I’ve never made scallops, but you have inspired me!  I’m going to buy some next time I see some fresh one’s at the market!

    • 29 Ellie @ Kitchen Wench // May 5, 2008 at 3:53 am

      Mmm, I looove scallops! And may I say, I’m SO glad to see that you also serve without the corals – I ordered a seafood pasta last week and the scallops came with the corals still attached – blegh!

    • 30 Pages tagged "scallop" // May 21, 2008 at 3:03 am

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    • 31 Daphne // Jan 16, 2009 at 11:16 pm

      The scallop salad looks very enticing.  I have never heard of sunchokes, though – could you tell me if there’s another name for them, or what they are??

    • 32 Fisher Boy Food // Aug 3, 2011 at 10:51 am

      We don’t think this great seafood recipe could get any simple–or tastier! We’re going to have to test this recipe soon as its perfect for the summer–light & healthy without taking too much effort to throw together.

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