Tag: chef ramsay scallop recipe

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)

Incoming search terms:

Linguini with Sautéed Scallops and Peas

Scallops are great for a quick meal any night of the week and are a real treat. They can be quickly sautéed, then added to salads like this Scallop and Baby Green Citrus Mojo Salad[1], and this delicious Scallop and Grapefruit Salad[2], but once in a while when I want something more substantial, I love it with pasta. Here I tossed it with some pasta and peas, for a dinner that took less than 15 minutes to make.

I love sea scallops and it takes very little effort to get delicious results. For best flavor seek out the freshest scallops. Before cooking remove the small, tough muscle attached to the side. You can easily double this recipe for four servings.

Linguini with Sautéed Scallops and Peas

Servings: 2 Size: 1 cup pasta and 3 scallops Old Points: 7 pts Points+: 9 pts  
Calories: 374Fat: 6.5 g Protein: 27 g Carb: 56 g Fiber: 9 g • Sugar: 8
Sodium: 261 mg (without salt) Cholest: 40 mg

Ingredients:
 

  • 4 oz linguini, whole wheat or low carb
  • 1 cup frozen peas
  • 2 tbsp chopped parsley
  • 1 tsp extra virgin oil
  • 1 tesp butter
  • 6 large sea scallops, cleaned
  • course salt
  • ground pepper

Directions:

Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve 1/2 cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.

Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this
by viewing them from the side). Be careful not to overcook or they will become tough. Serve over pasta.

References

  1. ^ Scallop and Baby Green Citrus Mojo Salad (www.gordon-ramsay-recipe.com)
  2. ^ Scallop and Grapefruit Salad (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close