Seared Scallops with Spiced Bacon and Summer Salad

Save Recipe
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
Share This Recipe


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.

Seared Scallops

Seared Scallops Sushi

Seared Scallops Sushi

Seared Sea Scallops

Seared Sea Scallops

Spicy Seared Scallop Salad

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Cumin-Seared Scallop Tacos