SEAFOOD-VEGETABLE RECIPES: Seared Scallops with Lemon Brown Butter . . . Layered Shrimp Salad . . . Greek-Italian Chopped Salad

Seared Scallops with Lemon Brown Butter

2 tablespoons olive oil

2 shallots, finely chopped

½ teaspoon each: salt, white pepper

1 tomato, chopped or ½ pint cherry tomatoes, quartered

2 seedless cucumbers, unpeeled, or 3 large cucumbers, peeled, seeded

¼ cup each: chicken broth, water

½ cup finely chopped parsley

12 large sea scallops

½ stick (¼ cup) butter

Juice of ½ lemon

Heat the olive oil in medium skillet, over medium-high heat; add shallots. Cook, stirring, until softened, about 2 minutes; season with ¼ teaspoon each of the salt and pepper. Add the tomato; cook, stirring, 2 to 3 minutes. Add cucumbers; cook, stirring until they begin to soften, 1 to 2 minutes. Add chicken broth and water; cook until liquid is absorbed, 3 to 4 minutes. Toss with parsley; lower the heat to low. Keep warm.

Meanwhile, season scallops with remaining ¼ teaspoon each of the salt and pepper. Heat 2 tablespoons of the butter until foamy and just beginning to brown in a large heavy skillet or Dutch oven over medium-high heat. Place scallops in skillet; cook, without moving, until scallops form a dark crust, about 3 minutes. Turn; cook until scallops are cooked to desired degree of doneness, 1 to 2 minutes, more for medium-rare. (There will be a translucent horizontal strip in the middle portion only.) Do not overcook.

Remove scallops from pan; keep warm. Heat the remaining 2 tablespoons of the butter in skillet until foamy; stir in lemon juice.

Serve scallops next to the cucumbers, drizzled with the lemon brown butter.

Yield: Serves 4.

Approximate nutritional analysis per serving: 235 calories, 69 percent of calories from fat, 19 grams fat (8 grams saturated), 45 milligrams cholesterol, 8 grams carbohydrates, 10 grams protein, 420 milligrams sodium, 2 grams fiber.

Layered Shrimp Salad

3 tablespoons reduced-fat oil and vinegar dressing

1 tablespoon diced or chopped onion

1 teaspoon dried tarragon

¾ pound cooked, peeled, medium-size shrimp

Salt and freshly ground pepper

½ bag washed, ready-to-eat mixed baby greens (about 2½ cups)

½ medium cucumber, peeled and sliced

2 cups corn kernels, fresh or frozen

1 medium tomato, sliced

Mix dressing, onion and tarragon.

Place shrimp in a small bowl and toss with 1 tablespoon dressing. Sprinkle with salt and pepper to taste.

Arrange greens in the bottom of a salad bowl. Layer cucumbers on top. Sprinkle corn over cucumber slices. Drizzle 1 tablespoon dressing over these vegetables. Place a layer of shrimp on top and drizzle remaining dressing over the salad.

Arrange the sliced tomatoes around the edge of the bowl. Sprinkle the tomatoes with salt and pepper, to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 358 calories, 17 percent of calories from fat), 6.8 grams fat (1.2 grams saturated), 260 milligrams cholesterol, 41.3 grams protein, 37.1 grams carbohydrates, 5.7 grams fiber, 291 milligrams sodium.

Greek-Italian Chopped Salad

6 tablespoons olive oil

3 tablespoons white wine vinegar

1 teaspoon dried oregano

1 small garlic clove, minced

Salt and pepper to taste

6 cups chopped romaine lettuce

1 15½-ounce chickpeas, drained

1 red or other color combination bell pepper, diced

1 cup very thinly sliced red onion

1 cup very thinly sliced fresh fennel bulb

½ cup crumbled feta cheese

2 ounces thinly sliced Italian Genoa salami, cut into strips

¼ cup sliced pitted kalamata olives

1¼ pounds cooked shrimp (optional)

Whisk oil, vinegar, oregano and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

In large bowl, combine lettuce, garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, sliced olives and cooked shrimp, if desired. Pour dressing over; toss to coat. Mound salad on platter and serve.

Yield: Serves 6.

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