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–+ servings

Scallop Salad with Warm Bacon Vinaigrette

Seared sea scallops served overtop crispy green leaf lettuce, crunchy bacon, white beans – all drizzled with a warm bacon vinaigrette. This is the salad to top all salads.
5 from 1 vote
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Total Time 25 minutes
Course Salad
Cuisine American
Servings 4
Calories 305 kcal

Ingredients
  

For the vinaigrette

  • 5 slices smoked uncured bacon
  • 1 shallot minced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the salad

  • 2 4-ounce containers Little Leaf Farms crispy green leaf lettuce
  • 1 15.5 ounce can white beans, drained and rinsed
  • 1 cup homemade or storebought croutons
  • 1 lb fresh sea scallops tough side muscle removed, patted very dry
  • 1 teaspoon sunflower oil (or any neutral oil)
  • 1 tablespoon unsalted butter
  • Kosher salt
  • Freshly ground black pepper

For serving

  • 1 teaspoon fresh chives, sliced optional
  • 1 lemon cut into wedges

Instructions
 

For the vinaigrette

  • Add bacon to a skillet over medium heat and cook until crispy, turning every few minutes. Remove bacon and place on paper towels. Add shallot to the bacon fat and cook 1-2 minutes until softened and beginning to brown, stirring constantly. Add apple cider vinegar, bring to a boil, then reduce heat to a simmer. Add brown sugar and mustard. Heat 1-2 more minutes until dressing is reduced slightly. Remove from heat. Stir in extra virgin olive oil, salt and pepper. Pour hot dressing into a heat-safe bowl or jar. Set aside. 

For the salad

  • Crumble the bacon slices. Add Little Leaf Farms crispy green leaf lettuce to 4 bowls. Top with white beans, croutons and crumbled bacon. 
  • Wipe out the skillet with paper towels. Add oil and butter to the skillet over medium high heat. When pan is hot, add scallops (don’t crowd them). Sear scallops for 1-2 minutes on one side, then flip and cook 1-2 more minutes until scallops are just barely opaque. Remove from pan and place atop salads. 
  • Whisk vinaigrette then pour over salads. Sprinkle salads with chives. Serve with lemon wedges. 

Nutrition

Calories: 305kcalCarbohydrates: 13gProtein: 19gFat: 19gSaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 841mgPotassium: 373mgFiber: 1gSugar: 1gVitamin A: 136IUVitamin C: 15mgCalcium: 27mgIron: 1mg
Keyword Scallop Salad with Bacon Vinaigrette
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