Pan-Seared Scallops and Bacon Salad

Yield: 4 servings (serving size: 1 cup greens, 7 scallops, and 1 tablespoon bacon)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 9.5g
  • Saturated fat: 2.1g
  • Protein: 31.0g
  • Carbohydrate: 7.6g
  • Cholesterol: 64mg
  • Iron: 1.4mg
  • Sodium: 683mg
  • Calories from fat: 36%
  • Fiber: 1.6g
  • Calcium: 79mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Place salad greens in a large bowl; set aside.
  3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, pat dry with paper towels, and crumble.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Seared Scallops and Bacon Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy