You may also like
Categories:Viewed: 89 - Published at: 9 years ago
Ingredients
- 3 each sea scallops
- 2 slices bacon
- 1 clove garlic minced
- 1 each shallots minced
- 4 cups mixed salad greens such as tatsoi, or spinach
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon salt
- 18 teaspoon black pepper freshly ground
Method
- Cut the bacon into 1/4 inch strips for quick cooking.
- Cook the bacon in a nonstick skillet over medium heat until crispy.
- Remove the bacon to paper towelling, leave 1 tablespoon of bacon fat in the skillet and reserve left bacon fat to sear the scallops.
- Add the shallots to the skillet, cook for about 5 minutes until soft and translucent.
- Add the garlic, and cook for 1 minute.
- Add the tatsoi and saute until wilted.
- Add the balsamic vinegar, and cook until most of the liquid has been evaporated .
- Taste and season with salt and pepper.
- Remove from the skillet and arrange on the serving plate.
- Wipe out the skillet with paper towel, add the reserved bacon fat and return to the heat.
- Thoroughly dry the scallops with paper towel, season with some salt on both sides.
- When the skillet is hot, lay the scallops into the bacon fat.
- Cook for 1 to 2 minutes until the scallops are browned, turn over to the other side, and cook for 1 minute or until just barely cooked through.
- Remove the scallops and arrange the bed of tatsoi.
- Sprinkle with bacon and serve.
