Warm scallop blt salad
Indulge in a succulent blend of seared scallops, crispy bacon, fresh greens, and juicy tomatoes in this enticing warm BLT salad.
Ingredients:
- 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
Instructions:
- Cook the bacon in a pan until it becomes crispy. Then, place it on paper towels to remove excess oil. Keep the melted bacon fat. After it cools down, finely dice the bacon.
- Warm a non-stick pan and pour in 2 tablespoons of the reserved bacon fat. Season the scallops with salt and pepper, then cook them at high temperature for 90 seconds on each side in the bacon fat. Avoid overloading the pan - you can cook 5 scallops at a time if they don't fit. Once done, take the scallops out. Pour a mixture of balsamic vinegar and brown sugar into the pan to deglaze it, then reduce the heat to low. Let it simmer for around 8 minutes until the liquid reduces to half to three-quarters of a cup.
- Take a large, wide salad bowl and place torn butter lettuce on the bottom. Add tomatoes over the lettuce. Arrange the toasted baguette slices along the edge of the bowl. Place the seared scallops on the salad, followed by the finely chopped crispy bacon. Drizzle the salad with the reduced bacon balsamic sauce. Sprinkle some crushed black pepper on top. Pair this dish with a dry Sauvignon Blanc for a perfect serving.
Summary:
- Calories: 1887 kcal
- Fat: 53 g
- Protein: 88 g
- Carbs: 252 g
- Potassium: 3177 mg
- Magnesium: 301 mg