You may also like
Categories:Viewed: 76 - Published at: 7 years ago
Ingredients
- 6 ounces thickly sliced apple-smoked bacon, cut crosswise into 1/4-inch strips
- 1/4 cup extra-virgin olive oil
- 5 teaspoons red wine vinegar
- Salt and freshly ground pepper
- 1 pound haricots verts
- 24 medium scallops (about 1 3/4 pounds)
Method
- Soak 16 wooden skewers in water for at least 30 minutes.
- Light a grill.
- In a large skillet, cook the bacon over moderate heat, stirring, until crisp, about 15 minutes.
- Drain the bacon on paper towels.
- Transfer 1 tablespoon of the bacon fat to a medium bowl.
- Whisk in 2 tablespoons of the olive oil and the vinegar.
- Season with salt and pepper.
- Cook the haricots verts in a saucepan of boiling salted water until crisp-tender, about 4 minutes; drain and rinse in cold water.
- Pat dry.
- Transfer to the vinaigrette and toss to coat.
- In a bowl, toss the scallops with the remaining 2 tablespoons of oil.
- Thread 3 scallops onto 2 parallel skewers; repeat to make 8 brochettes.
- Season the brochettes with salt and pepper and grill over moderate heat until the scallops are medium rare, 2 to 3 minutes per side.
- Mound the haricots verts on 8 plates.
- Top each salad with a brochette, sprinkle with the bacon and serve.
