Name: Scallop and Bacon Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound fingerling potatoes; Kosher salt; 4 large eggs; 4 slices thick-cut bacon, diced; 1/4 cup mayonnaise; 3 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 small red onion, finely chopped; 1 clove garlic, minced; Freshly ground pepper; 1 pound large scallops (about 12), tough muscle removed; 1 5-ounce clamshell spring greens with spinach

Directions

Put the potatoes in a medium saucepan and cover with water; season with salt. Bring to a boil, then reduce the heat and simmer 15 minutes. Add the eggs to the pot and cook until the potatoes are tender and the eggs are soft-boiled, about 5 more minutes. Transfer the eggs to a bowl of ice water using a slotted spoon. Drain the potatoes and let cool; cut in half.
Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, 4 to 5 minutes. Remove to a paper towel–lined plate with a slotted spoon. Pour off all but 2 tablespoons fat in the pan.
Whisk together the mayonnaise, lemon juice and mustard in a bowl. Add the red onion and garlic; season with salt and pepper.
Season the scallops with salt and pepper. Heat the bacon fat in the skillet over medium-high heat. Add the scallops and cook, undisturbed, until browned, 3 minutes. Flip and cook until the other side is browned, 1 to 2 more minutes.
Divide the greens among plates and drizzle with some of the dressing. Top with the scallops, potatoes and soft-boiled eggs, slicing them open. Season the eggs with salt and pepper. Drizzle with more dressing and top with the bacon.

Photograph by Andrew Purcell

Scallop and Bacon Salad

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