Scallop salads

Salad with scallops and quinoa

quinoa – 100g; sea scallops (frozen) – about 300g; tomatoes – 2-3 pcs.; Fresh cucumbers – 2 pcs. ; sweet pepper – 1 pc.; shallots – 1 pc.; salt - to taste; curry (ready mixture) - to taste; vegetable oil for frying; garlic – 1 clove; For

Salad with scallops and vegetables

sea scallops (frozen) – 200g; quail eggs – 3-4 pcs.; fresh cucumber – 1 pc. (average); radish – 1 bunch; fresh herbs (dill, parsley, green onions) - to taste; vegetable oil for frying; salt - to taste; garlic – 1 clove; mayonnaise

Scallop salad with tomatoes and mozzarella

sea scallops (frozen), lemon juice, green lettuce, cherry tomatoes, mozzarella cheese, garlic, vegetable oil, olive oil, Tabasco sauce, balsamic vinegar, sugar, salt, dark pepper (ground).

section: Cheese salads, Seafood salads

Green salad with mussels and scallops

cucumbers, bell pepper (greenish), lettuce (leaves), dill, parsley, lemon (juice and zest), mussels (in brine), scallops (Korean style in oil), salt, pepper.

section: Vegetable salads, Seafood salads

Scallop salad with spinach

spinach, shallots, cherry vinegar, sesame oil, soy sauce, vegetable oil, sun-dried tomatoes, scallops (without shells), salt, dark pepper.

section: Seafood salads, Spinach salads

Scallop and vegetable salad

scallop, potatoes, pickles, green peas (canned), mayonnaise, carrots, parsley root, egg, salt, pepper, parsley.

section: Mussels, oysters

Scallop Salad with Parmesan

scallops, tomatoes, watercress (finely chopped), lettuce (finely chopped), russet lettuce (finely chopped), parmesan (cut into very thin strips), olive oil, a splash of balsamic sauce, salt, pepper.

section: Seafood salads

Scallop skewers with tuna and papaya salad

scallops, tuna, brisket, papaya, coriander, coriander, orange juice, salt, pepper, vegetable oil.

section: Fish kebabs

Roasted Scallop and Fennel Salad

scallops, fennel, olive oil, salt, dark pepper (ground), lemon juice, Dijon mustard, shallot (finely chopped), tarragon (finely chopped), parsley (finely chopped), thyme (chopped), salt, dark pepper ( hammer.

section: Seafood salads

Scallops with watercress and sauce

scallops (without shells), butter, dark pepper (ground), salt, vegetable oil, watercress, lemon juice (freshly squeezed), capers (canned chopped).

section: Scallops

Sauteed scallops with vegetables

rocket salad, scallops (large), olive or vegetable oil, bell pepper (reddish, seedless, thin slices), onions (thin rings), champignons (quartered), sweet peas (pods), soy sauce.

Chanterelle salad with scallops

scallops (peeled), chanterelles, onions (finely chopped), garlic (chopped), butter, olive oil, lettuce, parsley, salt, pepper.

section: Seafood salads, Mushroom salads

Scallop salad with tomatoes

scallops, tomatoes, eggs (boiled), onions.

section: Seafood salads

Scallop salad

scallops, tomatoes, cucumbers, onions, olives (pitted), green onions, mayonnaise, lettuce (green leaves), parsley, dill (greens), salt.

section: Mussels, oysters

Perch and scallop salad

scallop – 40g, perch – 60g, lemon juice, tomato (pulp) – 20g, olive oil – 1 tbsp, lemon juice – 1 tbsp, soy sauce – 1 tsp, salt, pepper.

section: Seafood salads, Fish salads

Warm salad with bacon and scallops

chicory, mung bean salad, savoy cabbage, shallots (finely chopped), sunflower oil, bacon (thin slices lean, unsmoked), scallops (cut in half), white wine vinegar, walnut oil, salt, dark pepper.

section: Seafood salads

Scallop salad with gherkins

scallop, gherkins, greens, mayonnaise.

section: Seafood salads

Scallop salad with green peas

scallop (boiled), green peas (canned), mayonnaise.

section: Seafood salads

Scallop salad with pickled peppers

scallop, red pepper (marinated), egg, mayonnaise, salt.

section: Seafood salads

Scallop salad with fresh cucumbers

scallop (boiled), cucumbers, green peas, eggs, green onions, lettuce, mayonnaise.

section: Seafood salads

Scallop salad with tomato sauce

scallop (boiled), green onions (finely chopped), tomato sauce (thick, spicy).

section: Seafood salads

Grapefruit and scallop salad

grapefruit, sea scallop (canned), lettuce leaves, olive oil, garlic, salt, dark pepper (ground).

section: Seafood salads

Scallop salad with leeks

scallop (canned meat), leek, dill (greens), parsley (greens), green peas (canned), vegetable oil, salt, pepper.

section: Seafood salads

Scallop and egg salad

scallops (canned meat), egg, green onion, parsley (greens), mayonnaise, sour cream, salt, pepper.

section: Seafood salads

Warm arugula and scallop salad

scallops, sweet pepper (yellowish), arugula, butter, olive oil, balsamic vinegar - to taste, sea salt, dark pepper (ground), tomatoes (dried in oil).

Recipe: Scallop Salad

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If you store scallops frozen, they should be thawed in warm water at room temperature before cooking. After this, you need to put the scallops in boiling salted water and cook for 10-15 minutes. From these boiled scallops you can make a tasty salad, which, at the same time, will be healthy. And if you also combine it with some vegetables and top it with butter or sour cream, then this salad will be called “the guarantee of health.”

Cutlets are prepared from scallop meat. They are passed through a meat grinder, seasoned and also made into cabbage rolls, stuffing for dumplings, pancakes or any other dishes.

Scallop meat is slightly sweet, so it is better to add various herbs to it, and also season it with some spiced sauces. Seafood absolutely loves lemon, so your scallop salad can be completely infused with juice from this citrus.

The freshest salad

scallops – 0.5 kg
chicken eggs – 3 pcs.
Fresh cucumbers – 2 pcs.
potatoes – 0.5 kg
carrots – 3 pcs.
sour cream – 100 g
dill greens
parsley root – 100 g
fresh basil
salt - a pinch
dark sesame seeds – 1 tsp.
parsley
Italian pasta – 50 g
chives

Pour water into a saucepan, add scallops and parsley root. Also add salt to the water and cook the scallops for about 4 minutes. Boil the eggs until the yolk becomes thick, peel and finely chop. Cool the finished scallops and cut into slices.

Boil carrots and potatoes separately with skins. Later cool, peel and cut into cubes. Peel the cucumbers and also cut into small cubes. Boil the pasta in salted water, strain, wash and place in a bowl.

Place all the prepared salad ingredients in a bowl, add sour cream, spices, pepper and mix everything thoroughly. Place the finished salad in a salad bowl, garnish with sprigs of basil, dill and parsley, and sprinkle with sesame seeds.

Salad with soy sauce

scallops – 0.5 kg
green onion feathers - 1 bunch
fresh basil – 1 bunch
sunflower oil – 30 g
soy sauce - to taste
salt - a pinch

Scallops in our country are found mainly in frozen form. Thus, they must first be defrosted, and then thoroughly washed under running water. Dry each muscle with a cardboard towel and create an incision.

Separate the basil leaves from the stems and wash. Wash the green onions, dry them and finely chop them.

Heat sunflower oil in a frying pan, add scallops there, add salt and lightly fry on both sides until golden brown. Then add all the cooked greens to the scallops and, stirring, fry the whole mixture for a couple of minutes. Add soy sauce to the pan and remove from heat.

Place the finished scallops in a bowl and serve warm.

Salad with bell pepper

scallops – 12 pcs.
bell peppers of various colors – 3 pcs.
butter – 50 g
hot pepper - to taste
salt - a pinch
cayenne pepper - as needed
fresh basil - 1 bunch
garlic – 3 cloves

If the scallops are frozen, they should be thawed in the refrigerator. Later, heat the butter in a frying pan, pat any piece of scallop with a cardboard napkin and fry on both sides until golden brown. After this, place the scallops on a plate and cover with foil to keep them warm.

It is best to take sweet peppers in different colors to make the salad more attractive. Peel any pod, cut off the stalk, remove the seeds and cut into strips about 5 mm wide. Peel the garlic and cut each clove into slices.

Add a little more butter to the pan, melt it and add the garlic. You need to cook the garlic until golden brown, and then remove it from the pan. Place chopped bell peppers in the same pan. The peppers must be fried until soft, and at the end sprinkle with hot pepper and cayenne. Mix this whole mixture.

Wash the basil greens, dry them and chop finely. Place the basil in the pan with the peppers and stir again.

After this, place the mixture from the frying pan on a plate with the scallops as a side dish.

Salad with green peas

scallops – 300 g
potatoes – 2 pcs.
sour cucumbers – 3 pcs.
canned green peas – 100 g
mayonnaise – 120 g
carrots – 3 pcs.
parsley root – 100 g
chicken egg – 1 pc.
fresh parsley - to taste
salt, ground dark pepper - a pinch

If using frozen, scallops must be thawed, washed, dried and placed in a pan. Pour water over the scallops, add salt and pepper and also add parsley root. When the scallops are ready, strain them, cool and cut into pieces.

Boil carrots and potatoes in their skins, peel and cut into cubes. Remove the cucumbers from the jar and cut into the same cubes. Open the jar of green peas, drain the marinade, take the required amount of product and put it in a bowl.

Combine all the prepared ingredients, add salt, pepper and season with mayonnaise. Stir the prepared salad moderately. As a decoration, boil one egg, peel it and cut it into slices. Place the egg pieces on the salad and add more greens on top.

Salad with tomatoes and watercress

scallops – 0.5 kg
tomatoes – 4 pcs.
watercress - bunch
lettuce leaves – 5 pcs.
reddish salad – 1 bunch
Parmesan cheese – 250 g
olive oil – 50 g
balsamic sauce – 1 tsp.
salt, ground dark pepper - a pinch

First you need to heat a frying pan, pour a little olive oil into it and fry the scallops. Just before this, the scallops should be thawed, dried with a cardboard towel and cut into pieces.

To dress this salad, mix olive oil, balsamic sauce, salt and pepper. Cut all salads into small pieces and soak separately in this sauce.

The salad plate needs to be warmed up in advance, and then put the tomatoes cut into slices on it and put all the salads on top in bunches.

Cut the Parmesan cheese into strips and arrange all these strips vertically so that they hold all the previous ingredients. Place the finished scallops around this structure, you can also sprinkle with any herbs and serve immediately.

Salad with chanterelles

scallops – 0.5 kg
chanterelle mushrooms – 400 g
chopped onions – 4 tsp.
garlic – 5 cloves
butter – 20 g
olive oil – 4 tsp.
green lettuce leaves – 6 pcs.
fresh parsley – 1 bunch
salt, ground dark pepper - a pinch

The scallops must first be thawed in the refrigerator. Later, wet with a cardboard towel and cut into pieces. Heat butter and olive oil in a frying pan. Place scallops, peeled chanterelles, finely chopped onions, crushed garlic through a press, salt and pepper. Fry all ingredients until cooked.

Prepare a dish, place green lettuce leaves on it, and spread a mixture of chanterelles and scallops on top. Garnish everything with finely chopped parsley.

Garlic salad

king scallops – 10 pcs.
olive oil – 1 tbsp.
garlic – 1 clove
balsamic vinegar – 5 tbsp.
arugula salad – bunch
fresh cilantro - 1 bunch
salt - a pinch
ginger – 2 cm.

First you need to peel the ginger and cut it into pieces. Peel the garlic and crush it through a press. Wash the green cilantro, dry it and finely chop it. Heat a frying pan with olive oil, add ginger and garlic. It’s not enough to fry these ingredients.

Thaw the scallops by placing them in the refrigerator, wash them later and dry them with a cardboard towel. Cut the scallops into pieces and place in a frying pan with the ginger and garlic. Fry all this for about 4 minutes, on both sides. Add cilantro to the pan and pour in balsamic vinegar. You need to fry everything for about 10 minutes, just stirring constantly until the whole mixture is caramelized.

Prepare a plate. Wash the arugula, dry it and place it thickly on this plate. Place the mixture of scallops and herbs that was cooked in a frying pan on top. The salad can be served either warm or slightly cooled, but you should not store it in the refrigerator for a long time; it is better to eat it freshly prepared.

Scallop salad: savory recipes. How to cook scallop

Sea scallops are bivalve mollusks, the meat of which has a rich vitamin and mineral composition. That is why they are widely used in cooking. They are served boiled, stewed, fried or baked. But scallop-based salads deserve special attention. Recipes for making similar snacks will be presented in this article.

General Tips

Usually, you can see frozen seafood on the shelves of Russian hypermarkets. Before using them, they must thaw at room temperature or in the lower compartment of the refrigerator. If you are lucky enough to find {live} mollusks, then when purchasing them it is better to pay special attention to their appearance and color. Pinkish-cream or gray scallop meat must have the shape of a column. Plus, it must certainly have a distinct marine smell.

This tender and very piquant product does not require long-term heat treatment. It should be cooked for no more than 5 minutes. Otherwise, it will lose its softness. To enhance the juiciness and preserve the taste of the shellfish, it is recommended to quickly dip it in cool milk diluted in half with water. In addition, the best recipes for making scallops involve the use of a small amount of spices. Don’t forget that too much seasoning can ruin the unique taste of the meat. Having understood the intricacies of preparing shellfish, you can move on specifically to recipes for salads made on its basis.

Option with cucumber

This ordinary, but very fragrant and healthy snack contains a small set of ingredients. And the process of its manufacture will not raise unnecessary questions even for novice cooks. To create a delicious scallop salad, you will need:

300 grams of frozen shellfish.
The freshest cucumber.
3 huge spoons of mayonnaise.
Salt, parsley and ground pepper.

Frozen scallops are immersed in a pan filled with a liter of boiling water and boiled for no longer than 3 minutes. Then they are placed in a colander, cooled and cut into not very small pieces. Scallops prepared using this method are combined with cucumber slices and chopped parsley. In fact, the finished appetizer is seasoned with mayonnaise, salted, peppered and carefully mixed.

Option with eggs and tomatoes

This simple but nutritious salad with scallops and tomatoes is a good addition to a family dinner. It is prepared very quickly and simply. And all the necessary products can be purchased without any problems in the adjacent hypermarket. To create a similar snack you will need:

Half a kilo of scallops.
5 ripe tomatoes.
4 boiled eggs.
A couple of small onions.
Salt and mayonnaise.

Cleaned shellfish are boiled in boiling water, drained in a colander, cooled and separated into fibers. Then they are combined with chopped eggs and tomato slices. Previously fried onions are added to the finished salad with scallops. All this is salted, seasoned with mayonnaise and served.

Option with arugula

This light snack is served warm. It has a unique taste and pleasant smell with an admixture of garlic and lemon. To make it you will need:

Packaging of frozen scallops.
A bunch of arugula.
A dozen cherry tomatoes.
A clove of garlic.
Large spoon of lemon juice.
A handful of pine nuts.
Salt (to taste).
Olive oil (for frying).

Scallops are defrosted in the lower compartment of the refrigerator. After this, they are placed in a frying pan, greased with olive oil, in which the pieces of garlic have already been, and fried for one and a half minutes on each side. Clams prepared using this method are combined with arugula. The remaining oil, lemon juice and salt are added there. The finished scallop salad is carefully mixed, decorated with tomato slices and sprinkled with pine nuts.

Option with mushrooms and shrimp

This exciting appetizer will be a good decoration for any holiday. It contains a huge amount of vegetables. Therefore, it turns out not only tasty, but also quite useful. Since this recipe for scallop salad involves the use of a certain food set, check in advance whether you have on hand:

4 tiger prawns.
50 grams each of scallops and champignons.
40 ml olive oil.
10 grams each of basil, olives, garlic and chili pepper.
20 ml sunflower oil.
40 grams each of yellowish bell pepper, lemon and fresh cucumber.
30 g cherry tomatoes.
Sugar, dark ground pepper and salt (to taste).

Thawed scallops are cut into circles and placed in a clean bowl. Lemon juice, salt, pepper and some olive oil are also added there. All this is quickly put into the refrigerator.

While the shellfish are marinating, you can work on the remaining ingredients. Peeled shrimp are salted, peppered, sprinkled with lemon juice, sprinkled with chopped garlic and fried in vegetable fat.

In the center of the plate in which the salad with shrimp and scallops will be served, place vegetables and mushrooms cut into strips, previously mixed with salt, sugar, lemon juice and olive oil. The freshest basil is placed on the sides of the dish. Fried shrimp and marinated scallops are placed on it. The finished appetizer is decorated with halved cherry tomatoes, chopped olives and grated citrus zest.

Option with corn

This scallop salad will probably appeal to lovers of exotic appetizers. Since it contains a huge amount of vegetables and herbs, it can be classified as a low-calorie dish. To make it you will need:

650 grams of scallops.
A head of leafy green lettuce.
4 ears of fresh corn.
3 huge spoons of olive oil.
900 grams of tomatoes.
3 cloves of garlic.
Avocado.
Lime.
2 huge spoons of chopped cilantro.
¼ cup lime juice.
Jalapeno pepper.
Half a reddish onion.
Salt and ground pepper (to taste).

The scallops are thawed at room temperature, washed and placed in a deep bowl. Add salt, pepper, jalapeno, chopped onion, chopped cilantro and lime juice. All this is left for at least an hour, and then placed on a flat plate lined with lettuce. Place salted corn kernels mixed with ground pepper and olive oil around. The finished salad with scallops is decorated with tomato slices, sprinkled with chopped garlic, avocado slices and lime slices.

Mango option

This fascinating appetizer will probably not leave connoisseurs of the exotic phlegmatic. To make it you will need:

A dozen small scallops.
A couple of teaspoons of sesame seeds.
A dozen peeled boiled shrimp.
Large spoon of olive oil.
Mango.
Avocado.
Lime.
Salt, ground pepper and watercress.

Mango and avocado are peeled, then cut into pieces and placed into serving plates. Shrimp and watercress are also placed there. Scallops fried in olive oil are distributed on top. The finished salad is poured with lime juice and sprinkled with sesame seeds.

How to make scallop salad

It has long been our habit to set luxurious tables with an abundance of different dishes for special and social events. The hot menu and appetizer recipes are thought out in advance and very thoroughly, because you really want to cook something original, and scallop salad is a good choice in this case.

You can prepare an appetizer dish with these seafood in different ways, but whichever option you choose, you are guaranteed to be able to create a memory for your guests.

How to choose scallops

Scallops, in fact, are bivalve mollusks, and at the same time they are quite nimble, unlike other sea shelled inhabitants. During the process of mass catching, these children very quickly escape from the nets, intensively opening and closing the shell flaps, as a result of which a lot of sand gets packed into them.

After catching, such scallops undergo intensive cleaning, which does not have the best effect on the taste of the seafood. Therefore, from a gastronomic point of view, it is better to receive shellfish collected by hand by divers, which must be indicated by the corresponding marking on the packaging.

How to cook scallops

Like other seafood, these delicacies must be cooked quickly to retain their delicate texture.

That is why they are most ideal:

simmer in butter for a few minutes over high heat,
or fry in breading.

What do scallops taste like?

The taste of scallops is reminiscent of chicken meat with a slight sweetish aftertaste, and the texture is like boiled egg white.

According to reviews, scallops are really very tasty, so you should definitely cook them at home for the holiday, replacing the usual Olivier salad with this wonderful culinary find.

Scallop and shrimp salad

An ordinary and frisky recipe for a creative salad will undoubtedly become the most beloved in your collection of special dishes. Don't believe me?! Try it yourself.

Ingredients

Peeled shrimp – 16 pcs.
Sea scallops – 9 pcs.
Cool smoked salmon fillet – 120 g
Mustard “Dijon” – 20 g
Raw egg yolk – 1 pc.
Snow white wine vinegar – 50 ml
Olive oil – 100 ml
Butter – 100 g
Fresh lime – 20 ml
Greenish asparagus (green beans) – 80 g
Lettuce leaves – 100 g
Walnut kernels – ½ tbsp.
Salt - to taste.

How to cook scallop salad

Melt butter in a frying pan and fry peeled shrimp and scallops in it over high heat for no more than 2 minutes.
Cut the salmon fillet into oblong small slices. Green beans should be cut into small pieces and boiled until tender in salted water. We tear the lettuce leaves into small random pieces.
Prepare the dressing sauce. With a mixer at low power, beat mustard, egg yolk, wine vinegar until smooth, and then add olive oil and lime juice without pulp in a narrow stream. Salt the sauce to taste.
Combine all the seafood, fish, asparagus and lettuce in a common bowl, add some salt as needed and place on a serving plate, pouring the sauce on top and sprinkling with crushed nuts.

You can also find good seafood salad recipes on our website:

New Year's salads with shrimp
Traditional salads with shrimp
Unique squid salad
“Sea foam” - salad with squid
Salad "Sea Surf"
Frozen seafood salad
Salad with shrimp and cucumbers
Salad with shrimp and olives
Tender salad with shrimp
Greek salad with shrimp
Olivier salad with shrimp
New Year's salads with shrimp
Starfish salad with shrimp

Also presented to you on our culinary portal is a selection of salads with reddish fish:

Salad with lightly salted salmon
Salad with salted salmon
Olivier salad with salmon and avocado
Salads with salmon for the New Year
Caesar salad with salmon
Lightly salted salmon salad

Hot salad “You'll lick your fingers”: express recipes

Ingredients

Chanterelle mushrooms – 0.35 kg + –
Scallop – 0.5 kg + –
Shallots - 1-2 pcs. + –
Arugula – 100 g + –
Garlic – clove + –
Fresh parsley – 5 sprigs + –
Butter – 70 g + –
Olive oil – 60 ml + –
Salt - 1/3 tbsp. or to taste + –

How to make scallop salad

You can prepare this delicious treat with your own hands in a matter of minutes.

In a frying pan in butter, fry finely chopped onion until golden, then add chopped garlic and chopped chanterelles into small pieces. Fry everything until the mushrooms are golden brown.
In another frying pan, simmer the scallops in olive oil over high heat (2-3 minutes), and then mix them with mushrooms and finely chopped parsley, not forgetting to add salt to taste.

Line each serving dish with arugula and place the salad on top.

Salad with scallops “Gourmet”

An excellent combination of traditional vegetables and exotic seafood is the best choice for a buffet table. Uniqueness and simplicity, freshness and originality, what is needed for a new look at holiday cooking.

Ingredients

Sea scallops – 0.2 kg
Fresh cucumber – 1 pc.
Fresh tomato – 1 pc.
Finely chopped green onions – 1-2 tbsp.
Reddish salad onion – ½ head
Avocado pulp - 1 fruit
Parsley – 3-5 sprigs
Olive oil – 45-50 ml
Sesame – 1-2 tbsp.
Salt - to taste.

How to make scallop salad

Chop the reddish salad onion into very thin, almost transparent quarter rings. Finely chop the parsley.
Grind the peeled cucumber and avocado pulp into medium-sized cube slices (5-7 mm).
We cut the tomato into four slices, cut out all the juicy core with seeds, and cut the pulp into the same pieces as cucumber and avocado.
In a very hot frying pan with olive oil added over high heat, fry the scallops for 1.5 minutes on each side.
In a common container, mix all the chopped vegetables and scallops. Salt the salad to taste, season with olive oil and sprinkle green onions and sesame seeds on top.

The recipes for scallop salads on display now will be the best decoration for any table.

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