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Ingredients
- Make the salad.
- 4 slices applewood smoked bacon
- 1 large sweet onion
- 1 crisp apple (honey crisp or granny smith are good)
- juice of one lemon
- Cook the scallops.
- 1 glug olive oil
- 1 drip reserved bacon fat
- 1.5 pounds sea scallops, tough muscle removed and halved if they're very thick
Method
- In a large metal (not non-stick) skillet, fry the bacon over moderate heat until it's crispy.
- While the bacon is frying, peel and slice the onion lengthwise, then slice it thinly. Peel and core the apple and slice it into 1/4" thick slices.
- When the bacon is crisp, drain it on paper towels and crumble it when it's cool enough to handle. Pour off the fat in the skillet and reserve it.
- Add a glug of olive oil and a drip of bacon fat back to the skillet, and heat over moderate heat 'til it shimmers. Add the onions and apples and a pinch of salt, and saute for 5 minutes, when the onions should be softened and the apples a bit tender. Put the apple and onion mixture into a bowl and keep it warm.
- Toss the greens with some lemon juice and a little olive oil if you feel like it.
- Heat the oil and bacon fat over moderately high heat in your same skillet. When it's almost smoking add the scallops and sear them for about a minute and a half per side.
- I like to serve this with couscous cooked with chicken stock and a little buttter. To serve, put the greens on your plate and top with the apples & onions. Put the couscous on the plate and top with some scallops, some crumbled bacon, and a drizzle of lemon juice.
