Pan-Seared Scallops and Bacon Salad

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.