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Warm Scallop Salad

8 ounces mixed baby greens

4 strips bacon, finely diced

2 tablespoons light olive oil

8 ounces fresh bay or sea scallops (side muscle removed)

2 ounces julienned red bell pepper

2 ounces julinenned green bell pepper

2 ounces quartered button mushrooms

Salt and pepper, to taste

2 ounces balsamic vinegar

Arrange the salad greens on two large, chilled plates.

In a skillet, sweat the bacon in the oil until golden. Remove bacon pieces from the pan, reserving the oil. Saute the scallops in the bacon oil for 3 minutes. Add the vegetables and continue cooking until tender, being careful not to overcook the scallops. Season with salt and pepper and deglaze the pan with the vinegar.

Place the scallops and vegetables over the greens. Ladle warm pan-dressing over all. Serve immediately before the greens wilt.

Makes 2 servings.

Recipe courtesy of chef Robert Gregson, Medford Culinary Academy.