Scallop and Fruit Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Salads

Scallop and Fruit Salad

From Dorothy McNett's recipes at

1 -2 tablespoons extra virgin olive oil (lemon or lime infused is wonderful here!)
1 clove garlic, minced
1/2 - 1 pound fresh bay scallops
pinches of salt, pepper and paprika
1 - 2 tablespoons broth or water or white wine or orange juice

1 grapefruit, sectioned
1 banana, sliced
1 tablespoon minced fresh chives
2 tablespoons extra virgin olive oil
1/2 teaspoon Dijon mustard
1 large cantalope, cut into 4 servings

In heavy bottomed saute or fry pan, heat the oil, adding the garlic and cook about 1 minute. Season each scallop with salt, pepper and paprika. Arrange single layer in the pan and cook on medium heat only about 30-40 seconds. Turn over and cook another 30-60 seconds, or until done. Do not overcook! Remove scallops to a plate, and add the liquid of choice to the pan, heating and stirring about 20-30 seconds. Pour it over the scallops and allow to cool. In meantime, section the grapefruit, collecting any juices, and place in a bowl. Add the sliced bananas, chives, oil, any collected grapefruit juice and mustard. If the scallops are very large, cut in half. Toss together and serve in the cantalope sections.

Recipe created 2012-09-25.

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