Seared Scallops with Spiced Bacon and Summer Salad

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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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


  1. 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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