Pan-Seared Scallops and Bacon Salad

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

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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


  • 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


  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.
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