Russian Information Network
Fruits Main dishes Mushrooms Soups & brothes Dairy Side dishes Potatoes
 About project
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
Free Hosting
Game server
Tests on-line
 Grilling & barbecuing > Search results

Scallop and spinach salad

2 ears fresh sweet corn, in their husks
4 strips bacon, crumbled
1/3 cup bacon drippings
2 cloves garlic, minced
1 shallot, minced
2 tablespoons sherry wine vinegar
16 large sea scallops (about 1 pound)
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 pound (8 ounces) baby spinach leaves
2 tomatoes, cut in wedges
1 avocado, sliced

1. Soak the corn in cold water for 30 minutes or more. If necessary, use a weight to keep the ears submerged. Drain. Grill the corn over Direct Medium heat for 20 to 25 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly. When cool enough to handle, carefully pull back the husks and remove the silk. With a sharp knife, cut the kernels from the cobs. Set aside.
2. In a 9- or 10-inch skillet over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, 10 to 12 minutes. Remove the bacon and set aside on paper towels to drain. Remove all but 1/3 cup of the fat from the bacon drippings in the skillet. Add the garlic and shallot and cook over medium heat until translucent, 2 to 3 minutes. Add the sherry wine vinegar and continue cooking over low heat for 3 more minutes. Set aside.
3. Wash the scallops and remove the small, tough side muscle. Place in a medium bowl. Add enough olive oil to lightly coat. Season with salt and pepper. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time.
4. In a large bowl combine the spinach leaves and dressing. Toss to evenly coat the spinach. Divide among four plates and add tomato wedges, avocado slices, corn, and scallops. Crumble a piece of bacon over each salad. Serve warm. 
rating: 70to discuss in forum * ? 
       1-2-3 cheddar broccoli casserole
       10 minute jambalaya Photo
       10 minute souper rice Photo
       15 minute fried rice Photo
       15 minute savory rice pilaf Photo
       Acorn squash in allspice cream
       Acorn squash with apple-cornbread stuffing Photo
       Acorn squash with spiced pecan butter Photo
       Agedashi tofu
       Almond green beans
       Almond rice pilaf
       Aloo palak Photo
       Aloo phujia
       Amaretto carrots
       Amazing asparagus
       Anchovy stir fry
       Anglesey eggs
       Animal crackers
       Apple beet salad
       Apple brown rice stuffing Photo
       Apple butter the easy way
       Apple mallow yambake
       Apple mincemeat crumble
       Apple-cranberry walnut crisp Photo
       Apple-filled sweet potato nests Photo
       Apples with sweet potatoes
       Applesauce rice Photo
       Apricot couscous
       Apricot rice pilaf Photo
       Apricot-glazed sweet potatoes
       Arepas 2
       Arepas 3
       Argentine grilled eggplant
       Argentine style grilled eggplant
       Arizona beans and peppers Photo
       Arizona brown rice pilaf Photo
       Armenian eggplant casserole
       Armenian eggplant dip
       Armenian rice
       Armenian rice pilaf
       Arrabbiata rice
       Arroz con azafran (saffron rice) Photo
       Arroz con leche
       Arroz verde (poblano chile rice)
       Artichoke and kidney bean paella Photo
       Artichoke risotto
       Artichokes and lemon vegetable puree
       Artichokes la polita Photo
       Asparagus au gratin
       Asparagus bundles with tarragon butter Photo
 1  2  3  4  5  6  7  8  9  10 >> 24
Russian cuisine 
Etiquette & serving 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Guest book 


Recipe search
Ingredient search
Advanced search
Our button:
Copyright © RIN 2001- favorite tv shows and classic movies * Feedback