Recipe courtesy of CBnG
The Four Straight
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 976
- Total Fat
- 79
- Saturated Fat
- 14
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 20
- Cholesterol
- 49
- Sodium
- 679
- Total: 47 min
- Prep: 25 min
- Inactive: 2 min
- Cook: 20 min
Ingredients
1 cup all-purpose flour
1 tablespoon seafood seasoning (recommended: Old Bay)
Sea salt and freshly cracked black pepper
1/4 cup olive oil, divided
24 sea scallops
Field greens
Warm Bacon Vinaigrette, recipe follows
Warm Bacon Vinaigrette:
2 cups diced bacon, about 12 slices or a standard package
2 1/2 ounces shallot, minced
1/2-ounce garlic, minced
1 cup brown sugar
3/4 cup cider vinegar
1 1/2 cups olive oil
Salt and freshly ground black pepper
Directions
- In a shallow dish combine the flour, seafood seasoning, sea salt and cracked black pepper, to taste.
- Coat a large saute pan with 2 tablespoons olive oil and put over high heat.
- Dredge half of the scallops in the flour mixture, making sure to coat completely. Add to the hot oil, and quickly sear, about 1 1/2 minutes. Flip and continue to sear for another 1 1/2 minutes. Remove from heat and allow to rest for 2 minutes. Repeat procedure with the remaining scallops.
- Meanwhile, arrange a small amount of field greens in the middle of each serving plate.
- Arrange 4 prepared scallops on the greens and sprinkle with the warm bacon vinaigrette before serving.
Warm Bacon Vinaigrette:
- In a large saucepan over medium heat, add the bacon and render until brown and crisp. Remove the bacon to paper towels to drain and cool. Pour out all but 1 tablespoon of the bacon fat.
- Add the shallots and garlic to the bacon fat and saute for a minute. Add the brown sugar and stir until melted and incorporated. Remove from the heat, and stir in the vinegar and oil. Blend with immersion blender until smooth and season with salt and pepper, to taste.