Scallops and Bacon with Sherry Vinaigrette
Scallops are sweet, buttery and firmer than lobster or crab. Large Sea Scallops can be panfried; Bay Scallops are small and used in pasta dishes.
Scallops and Bacon with Sherry Vinaigrette
Because scallops are so rich in flavor a bright, slightly tart dressing with greens is a perfect match.
Ingredients
Method
- Cut 4 scallops into half if large (2 inches in diameter).
- Cut bacon in half lengthwise and crosswise, so that you have 8 pieces. Wrap a slice of bacon around each scallop and secure with a toothpick.
- Heat olive oil in a medium skillet over high heat. Add scallops and cook for 4 minutes, reducing heat if going to burn. Flip and sear 4 more minutes. Scallops should be opaque and firm to touch.
- Whisk dressing ingredients and toss with baby greens.
- Serve scallops immediately on top of greens for a lunch sized meal or add a steak for a heartier dinner.
Notes
This Vinaigrette is much more acidic than some, cutting through the richness of the bacon and scallops.
Serve with a Chablis/Chardonnay or Pinot Noir.
We’ve paired:
- William Fevre Chablis 2023 ($60)
- Argyle Reserve Pinot Noir 2022 ($60)