Seared Scallops With Bacon Summer Salad Recipes

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

SEARED SCALLOPS WITH BACON & SUMMER SALAD

Steps:

• Heat grill to medium heat.
• Grill corn 10 to 12 min. or until tender and lightly charred, turning occasionally. Cool.
• Meanwhile, toss scallops with pepper and 1 Tbsp. oil until evenly coated. Grill 2 min. on each side or until scallops are opaque. Remove from grill.
• Mix sugar and A.1. until blended. Place bacon in single layer on 2 stacked large sheets heavy-duty foil; brush bacon with sugar mixture. Fold up sides of foil to make rim. Grill 6 min. or until bacon is crisp, turning occasionally. Remove from grill; drain on paper towels.
• Cut kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and remaining oil; mix lightly. Stir in cilantro, lime zest and juice.
• Break each bacon slice into thirds; place over scallops. Serve with vegetable mixture.

SCALLOPS WITH BACON

Steps:

• Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve.

SEARED SCALLOPS WITH BACON, TARRAGON AND LEMON

Steps:

• Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
• Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
• Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
• While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.

SEARED SCALLOPS WITH WHITE BEANS AND BACON

Steps:

• Heat a medium saucepan on low and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute' them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.
• Heat a large cast iron skillet or saute' pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized.
• Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.

SEARED SCALLOPS WITH BACON, TOMATO, AND AVOCADO PUREE

Steps:

• In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
• Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
• Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
• Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
• Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.

SEARED SCALLOPS WITH MINT, PEAS, AND BACON

Steps:

• Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
• Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.
• Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.
• Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.
• Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.

WARM SALAD OF SCALLOPS & BACON

Steps:

• Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
• Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
• Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.
• Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.

SEA SCALLOPS WITH SPICED BACON

Steps:

• Stir together brown sugar, curry powder, and cayenne in a bowl until combined well.
• Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat until some fat has rendered and edges begin to brown but bacon is still flexible, about 2 minutes per batch. Transfer bacon to paper towels to drain and cool.
• Preheat broiler and lightly oil top rack of a broiler pan (do not line with foil).
• Cut bacon slices in half crosswise. Divide sugar mixture among slices, spreading evenly and lightly pressing to help it adhere. Place 1 scallop half, cut side down, on each slice of sugar-coated bacon, then wrap bacon around scallop and secure with a toothpick. Transfer to oiled rack of a broiler pan.
• Broil scallops, bacon side down, 4 to 5 inches from heat, turning over once, until bacon is browned and scallops are opaque, about 6 minutes total. Serve immediately.

MARINATED SCALLOPS WRAPPED IN BACON

Steps:

• Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
• Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
• Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.
• Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

PAN-SEARED SCALLOPS WITH BACON AND SPINACH

Steps:

• Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
• Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
• Pat scallops dry with paper towels.
• Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
• Transfer to a plate; keep warm.
• Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
• Add half of spinach; cook 1 minute, stirring frequently.
• Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
• Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
• Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
• Serve immediately with lemon wedges, if desired.