Bacon wrapped sea scallops with mixed green-cherry salad
Updated: 07/13/2012 08:31 AM
By: Chef Dan Eaton
• 12 large sea scallops (dry packed, no water added if possible)
• 6 slices regular cut bacon, cut in half crosswise (not thick cut)
• 12 wooden toothpicks
• approx. 1/3 cup extra virgin olive oil
• approx. 2- 3 Tbs balsamic vinegar
• 1/2 tsp Dijon mustard
• 1 tsp light brown sugar
• crack of black pepper
• 5-6 1-inch thick slices country bread (such as baguette or batard)
• olive oil as needed for sauteing bread (approx. 1/4-1/3 cup)
• pitted fresh cherries as needed
• thinly sliced red onion as needed
• mixed greens for 4 salads
1. Pit a handful of fresh cherries and thinly slice a bit of red onion, cut some country bread crosswise into 1-inch thick slices and also wrap each large sea scallop with 1/2 slice of bacon and secure the ends with wooden toothpicks.
2. Make the vinaigrette by combining 2 - 3 parts extra virgin olive oil with 1 part balsamic vinegar, a little dollop of Dijon mustard, a pinch of light brown sugar and a crack of black pepper and whisk it up.
3. Saute the sliced bread in a large nonstick pan in a generous amount of olive oil until it is nicely browned on both sides, adding a little more oil if you need to, then take it out of the pan.
4. Once the bread is out of the pan, add the scallops, cooking them on the bacon side all around to crisp up the bacon, and then finish cooking them to you're liking on the flat sides.
5. Once the scallops are close to being done, cut the croutons into bite size pieces and add those to a bowl with the mixed greens, add as many pitted cherries as you like, some thinly sliced red onion and lightly dress that with some of the balsamic vinaigrette.
6. Once the scallops are cooked to your liking, carefully remove the toothpicks and serve them up with a little of the salad and more of the balsamic vinaigrette.
HINTS: There are no set amounts for a salad like this so use your judgment when assembling ingredients. Also use your judgment for the length of bacon needed to wrap scallops. You don't want it too short obviously but you also don't want the bacon doubled up too much, it won't crisp and cook through if it is.
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