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
4large or 8 medium Sea Scallops
2thick slices bacon
1TBSPolive oil
Baby Greens with Sherry Vinaigrette
6cupsbaby greens
2TBSPfresh lemon juice
3TBSPolive oil
1TBSPSherry 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.