Grilled Scallops and Romaine/Asparagus Salad

June 6, 2009 at 9:16 pm | Posted in Salads, Seafood | 7 Comments
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Scallops with Asparagus/Romaine Salad

Scallops with Asparagus/Romaine Salad

Well, I must say I out did myself with this one.  I decided to jump on the Pine Nut Vinaigrette bandwagon since I’ve been seeing it everywhere lately.  I’m glad I did – delicious.  I have two recipes and decided to use the one that Michele posted.  Very good!  You’ll find the recipe at the end of this post.

This whole meal was easy to prepare, healthy, fresh, pretty and absolutely delicious.  What more could you ask for.  

 

Our only mistake was the wine pairing. The Sauvignon Blanc was just plain wrong. We needed a toasty Chardonnay. Oh well, we suffered through and drank it anyway. 🙂

Scallops with Melon Salsa
In a small bowl combine:

 1 Avocado – coarsely chopped
1/2 small honey dew melon – coarsely chopped
zest of one lime
juice of one lime
salt and pepper
Toss and set aside

Light grill
Prepare Romaine by stripping the unsightly outer leaves.
Lightly brush the whole head of Romaine with olive oil.

1 pound asparagus.  Cut tough ends off  and brush with olive oil.

8 large sea scallops:  Score one side of each scallop and brush the scallops with olive oil.

Place scallops, scored side down on the grill. Add asparagus along side. Cook Scallops for 4 – 5 minutes per side, or until browned. Toss the asparagus several times for even cooking.

Once you turned the scallops for the first time, add the Romaine and grill until toasted. Turning several times to toast evenly.

Remove asparagus and romaine and chop coarsly and place in a salad bowl.  Drizzle with Pine Nut Vinaigrette.  Place scallops along side, top scallops with honey dew/Avocado salsa.  Serve immediately and reel over the flavors and graciously accept all compliments.

Serves 2

Pine Nut Vinaigrette

1 large shallot

1 whole lemon, zested and juiced

1 T. sherry vinegar

1/2 C. extra virgin olive oil

1/2 t. salt

1/4 t. black pepper

1/4 c. pine nuts

Combine shallot, lemon zest and juice, and vinegar in a food processor and whirl for about 30 seconds.  With food processor running, slowly drizzle in olive oil, then add salt/pepper/pine nuts.  Process until fairly smooth but a few pieces of pine nut are still visible, about 1 minute.  Drizzle over warm asparagus/romaine salad.

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7 Comments »

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  1. Beautiful and mouthwatering description – great job! Adding this one to my book.

  2. Lea Ann this really sounds great – and a beautiful presentation. It’s the second time that I have read that you should score scallops on one side when grilling – what is the reason for that?

    Just for clarification. Do you keep the romaine head in tack when grilling? And was it a large head?

    • Re: scoring I’m not sure Carol. I would imagine that the scallop is taller than it is wide, so the scoring just helps it cook through.

      The romaine head was medium in size. And yes, kept in tack until chopped. It was so good. Toasty on the outside and still cool and crisp on the inside. yum

  3. That does it. I’m moving to Highlands Ranch. Pls. get my room ready 🙂

  4. Looks delicious, where do you like to get your scallops from down south?

    • Thanks Steve! I usually get them from Whole Foods, Highlands Ranch. I do keep some in the freezer that I buy from Costco also. They’re pretty good. I buy them frozen in a clear bag in the meat department. I’ve not tried the frozen ones in the regular seafood freezer dept. I’m pretty darn picky about my scallops. 🙂

  5. […] Two Years Ago: Grilled Scallops with Asparagus Romaine Salad […]


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