Seared Scallops with Spiced Bacon and Summer Salad

Total Time:
30 min
Prep:
30 min

Yield:
4 servings

Ingredients
  • 4 ears corn on the cob, husks and silk removed
  • 1 cup sugar snap peas, trimmed, blanched and cut crosswise in half
  • 1 cup halved cherry tomatoes
  • 1/3 cup sliced radishes
  • 1/4 cup shallot, finely diced
  • 2 Tbsp. extra virgin olive oil, divided
  • 2 Tbsp. chopped fresh cilantro
  • Zest and juice from 1 lime
  • 12 sea scallops
  • 1 tsp. ground black pepper
  • 1/4 cup A.1. Original Sauce
  • 1/4 cup brown sugar
  • 4 slices bacon
Directions
  • HEAT grill to medium heat.

  • GRILL corn 10 to 12 min. or until lightly charred, turning occasionally. Cool.

  • CUT kernels off corn cobs; place in medium bowl. Add peas, tomatoes, radishes, shallots and 1 Tbsp. oil; mix lightly. Stir in cilantro, lime zest and juice.

  • MEANWHILE, toss scallops with pepper and remaining oil until evenly coated. Grill 2 min. on each side or until opaque. Remove from grill.

  • COMBINE brown sugar and A.1. in small bowl. Place bacon in single layer on 2 tacked large sheets heavy duty foil; brush with sugar mixture. Fold sides of foil to create rim and enclose bacon. Cook 6 min. or until crisp, turning occasionally.

  • DRAIN bacon on paper towels, then break each piece into thirds. Serve scallops topped with bacon piece.


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