Scallops are sweet, buttery and firmer than lobster or crab. Large Sea Scallops can be pan fried; Bay Scallops are small, and we love them in pasta dishes.
Scallops and Bacon with Sherry Vinaigrette
Because scallops are so rich in flavor a bright, slightly tart dressing with greens is a perfect match.
Ingredients
Scallops
- 4 large or 8 medium Sea Scallops
- 2 thick slices bacon
- 1 TBSP olive oil
Baby Greens with Sherry Vinaigrette
- 6 cups baby greens
- 2 TBSP fresh lemon juice
- 3 TBSP olive oil
- 1 TBSP Sherry Vinegar
- Salt and pepper to taste
Instructions
- Cut 4 scallops into half if large (2 inches in diameter).
- Cut bacon in half lengthwise and crosswise, so that you have 8 pieces. Wrap a slice of bacon around each scallop and secure with a toothpick.
- Heat olive oil in a medium skillet over high heat. Add scallops and cook for 4 minutes, reducing heat if going to burn. Flip and sear 4 more minutes. Scallops should be opaque and firm to touch.
- Serve immediately with greens for a lunch sized meal or add a steak for a heartier dinner.
Baby Greens and Sherry Vinaigrette
- Whisk dressing ingredients and toss with baby greens.
