Pan-Seared Scallops and Bacon Salad



4 servings (serving size: 1 cup greens, 7 scallops, and 1 tablespoon bacon)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 247
Fat 9.5 g
Satfat 2.1 g
Protein 31.0 g
Carbohydrate 7.6 g
Cholesterol 64 mg
Iron 1.4 mg
Sodium 683 mg
Caloriesfromfat 36 %
Fiber 1.6 g
Calcium 79 mg


1 1/2 pounds sea scallops (about 28)
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup light Italian dressing
1 tablespoon water
1 (8-ounce) package mixed salad greens
2 bacon slices


Rinse scallops; pat dry with paper towels. Combine paprika, salt, and pepper. Sprinkle 3/4 teaspoon spice mixture evenly over scallops; set aside. Combine remaining spice mixture, dressing, and water; stir well with a whisk. Set aside.

Place salad greens in a large bowl; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, pat dry with paper towels, and crumble.

Add scallops to drippings in pan. Cook 3 to 4 minutes on each side or until browned. Remove scallops from pan; set aside and keep warm. Add reserved dressing mixture to pan; bring quickly to a boil, scraping pan to loosen browned bits. Pour over salad greens; toss to coat. Divide salad greens evenly among 4 plates. Top evenly with scallops and bacon.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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