Scallops and Bacon with Sherry Vinaigrette

September 22, 2019

Scallops and Bacon with Sherry Vinaigrette

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.
Course Lunch, Main Course, Salad
Cuisine North American
Keyword Bacon, Scallops, Sherry Vinaigrette

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

  1. Cut 4 scallops into half if large (2 inches in diameter).
  2. 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.
  3. 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.
  4. Serve immediately with greens for a lunch sized meal or add a steak for a heartier dinner.

Baby Greens and Sherry Vinaigrette

  1. Whisk dressing ingredients and toss with baby greens.

Related Posts

Gluten Free Mini Cheese Muffins

Gluten Free Mini Cheese Muffins

This quick mini muffin recipe can use different cheeses and/or herbs each time you make them. Feta and thyme, Parmesan and basil/oregano, Cheddar and parsley/chives.

Burrata with Harissa Oil, Lemon and Crispy Artichokes

Burrata with Harissa Oil, Lemon and Crispy Artichokes

This magnificent appetizer takes mere minutes to make and is elegant and definitely company worthy. Harissa Paste, fresh lemons and drained marinated artichokes turn creamy Burrata into an event.