Scallop and Bacon Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 24 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 233 milligrams
- Sodium
- 909 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 26 grams
- Total: 40 min
- Active: 40 min
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.