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.
Total Time 25 minutes mins
Course Salad
Cuisine American
Servings 4
Calories 305 kcal
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
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.
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