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Scallops and Bacon with Sherry Vinaigrette

Because scallops are so rich in flavor a bright, slightly tart dressing with greens is a perfect match.
Print Recipe
Course: Entertaining, Lunch, Main Course, Salad
Cuisine: North America
Ingredients Method Notes

Ingredients
  

Scallops
  • 4 large or 8 medium Sea Scallops
  • 2 thick slices bacon
  • 1 TBSP olive oil
Baby Greens with Sherry Vinaigrette
  • 6 cups baby greens
  • 2 TBSP fresh lemon juice
  • 3 TBSP olive oil
  • 1 TBSP Sherry Vinegar
  • Salt and pepper to taste

Method
 

  1. Cut 4 scallops into half if large (2 inches in diameter).
  2. 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.
  3. 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.
  4. Whisk dressing ingredients and toss with baby greens.
  5. 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)