Warm Bacon and Scallop Salad
Bacon and scallops are fabulous together. The smokiness of the bacon compliments the sweetness of the tender scallops so well. I had this lunch in the garden yesterday with a glass of orange juice and the sun shining down, and it was just wonderful.
Fry some strips of bacon and then remove them from the pan. Sauté the scallops in the same pan with a little butter and a touch of seasoning just for about 30 seconds to a minute each side over a high heat. Remove them and lay them on a bed of salad leaves with the bacon.
Slosh a little white wine into the pan and stir while it reduces, scraping all the bacon bits with a wooden spoon. When the wine is syrupy drizzle it over the salad.
8 comments:
why don't I ever think of this? i'm adding it to this week's menu. :)
I so wish I could eat scallops after seeing that picture. They look so delicious! Maybe I can do some for my Todd though. I am allergice to seafood.
Mmm. Sometimes I forget the simple things are the best. Will have this sometime this week.
Which reminds me. I tried your 'recipe' for pancetta over salad leaves and a drizzle of white truffle oil at the weekend. Delicious. I didn't actually find any pucca pancetta (shame on you Waitrose on the Holloway Road!)so used unsmoked bacon lardons instead.
Oh great, I'm glad you liked it!
Well, I did try this last night, and it would have been delicious but for one thing. I obviously wasn't diligent enough about washing my scallops as they were gritty. Be warned. A quick rinse in the sieve under a tap obviously wasn't enough!
Oh no, that's a shame :-(
I think the problem was I opened a bottle of white wine (for the bit which said "slosh a little white wine..." and then I had a few glasses before starting to cook. Not good for me on an empty stomach so when it came to washing the scallops my judgement was impaired!
This sounds exquisite! A few ingredients simply and perfectly prepared. You might also use arugula for your greens for its nice, peppery taste. Rufusdog, when I wash scallops, I run them under cold water one at a time, gently going over the surfaces with my fingertips. That way, you spot the little grains of sand you might not see. And you still may not get them all, but you'll get most of it--that's just the nature of scallops.
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