Bacon and scallops, 2 of my favorite things. This salad makes perfect summer evening eating and super impressive looking, but it's really quick and easy.
Serves 2 as main, 3 as appetizer
INGREDIENTS
- 8 scallops (fresh from Catalina Offshore Products)
- 6 bacon strips, diced
- 8 cherry tomatoes, slice in half (from Specialty Produce)
- 1/2 bag mixed leaf lettuce
Dressing
- 6 tablespoons EVOO
- 2 tablespoons lemon juice
- pinch Kosher salt
- 6 grinds fresh black pepper
- 1 garlic clove, crushed
- 1 tablespoon Dijion mustard
- 1 teaspoon worcestershire sauce
DIRECTIONS
- Allow scallops to get to room temperature, pat dry with paper towels
- Pan fry tomatoes in a little oil for 2 minutes, put to one side
- Cook bacon until crispy but still soft, put to one side, keep 1 tablespoon fat in pan
- Heat bacon fat on medium/high, sear scallops 2 minutes each side
- Mix all vinaigrette dressing ingredients, shake well
- Dress the lettuce leaves - toss in the vinaigrette
- Mix bacon, tomatoes, lettuce, top with scallops and drizzle over a few tablespoons of vinaigrette
WATCH ME MAKE THIS...