Warm Scallop BLT Salad

Total Time:
25 min
10 min
15 min

2 servings

  • 4 slices thick-cut bacon
  • 10 large dry untreated sea scallops (treated or frozen ones may also be used)
  • 1 1/4 to 1 1/2 cups balsamic vinegar, mixed with 1 heaping tablespoon brown sugar
  • 1 head Bibb or Boston lettuce, rinsed and spun dry
  • 4 vine-ripened tomatoes, thinly sliced
  • 1 baguette, cut into slices and toasted
  • Salt and freshly ground black pepper, plus crushed black pepper
  • In a skillet, cook the bacon until crisp and transfer to paper towels to drain. Reserve rendered bacon fat. Once cooled, finely chop the bacon.

  • Heat a nonstick frying pan and add 2 tablespoons rendered bacon fat. Sprinkle the scallops with salt and pepper and sear on a high heat for 90 seconds per side in the bacon fat. Do not crowd the pan. Do 5 at a time if your pan cannot hold all 10 scallops. Remove scallops from pan. Deglaze the pan with balsamic vinegar and brown sugar mixture and turn heat down to low. Simmer for about 8 minutes or until you have between 1/2 and 3/4 cups of reduction.

  • In a large shallow salad bowl, add loosely torn butter lettuce and top with tomatoes. Place the toasted baguette pieces around the edge of the salad bowl. Place warm seared scallops on top of salad, followed by the finely chopped cooked bacon. Drizzle salad with reduced bacon balsamic glaze. Finish with crushed black pepper. Serve with a nice, dry Sauvignon Blanc.

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