Tashmoo Scallops

Coastal Living
4 servings


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1 cup cornmeal
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound bay scallops
1/2 pound bacon
Mixed salad greens
Vinaigrette dressing
Garnish: plum tomato slices, fresh chives, and chive blossoms


Combine cornmeal, salt, and pepper in a large zip-top plastic bag; add scallops, and seal. Shake to coat; set aside.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon; set aside.

Heat drippings over medium-high heat; add one-third of scallops, and cook 1 1/2 to 2 minutes on each side or until browned. Repeat procedure with remaining scallops. Drain on paper towels. Serve with mixed greens; sprinkle with crumbled bacon. Serve with dressing.

Created date

May 2001