BLT Scallop Salad

Jim and I love scallops, especially when they are on sale! A bunch of fresh (and cheap) scallops inspired this lunch meal. If you like scallops, and enjoy rich foods, let me also point you towards two of Ina Gartens recipes I tried last year. Bay Scallop Gratin and Scallops Provincial. They are easy, "fancy" and very tasty.

This recipe I'm sharing today came from Sarah's Secrets on the Food Network.

For the original recipe, for two servings you will need:
4 slices of bacon,
10 or so large dry sea scallops,
1 1/4 cup balsamic vinegar mixed with 1 heaping tablespoon brown sugar,
1 head bibb or boston lettuce, rinsed and spun dry, (I used spinach)
4 vine-ripened tomatoes, thinly sliced, (I used cherry tomatoes)
1 baguette, cut into slices and toasted, (I skipped this ingredient)
salt and freshly ground black pepper, plus crushed black pepper. (a little salt and pepper seasoning is all you need.)

Cut up the bacon and cook in a large saute pan until crispy and fat is rendered.

I always rinse and pat dry the scallops first.

Remove bacon to a paper towel and let drain. Reserve for later use.

I seasoned the scallops with salt and pepper, then added to the hot skillet to sear on both sides.

Flip when a nice crust has formed on one side. The funny thing about a scallop is you really don't want to overcook them because they get chewy which I think is totally disgusting. If you have oil or bacon grease in a pan, get it nice and hot and drop DRY scallops in there and don't touch them. Let them sear for a minute or so before you flip them. They really don't need to be fussed over too much, just give them nice color. (Have you heard Gordon Ramsey go off on his chefs that bring him raw and undercooked scallops? I find it hysterical.) Color is Key!

Set aside once they are cooked.

Now, I've mixed a heaping tablespoon of brown sugar into my balsamic vinegar and we are going to deglaze the saute pan by pouring this mixture in. Stand back folks, the strong fumes could knock you out! Turn the heat to low, scrape up any brown bits from the bottom of the pan and let this reduce for a good 8-10 minutes until you are left with about a 1/2 cup of liquid.

Meanwhile I prepped the rest of the salad ingredients. I halved my cherry tomatoes, and added back the bacon to the spinach leaves.

It's sizzling away and reducing just like the recipe said it would. I love it when things happen as the recipe says it would.

Toss the hot dressing with the spinach, tomato and bacon (the BLT).

Serve with the seared scallops on top.

This was lovely folks. The dressing was sweet and tangy, and I loved how it wilted the spinach leaves a little. The cherry tomatoes were bright and added so much to the salad. I could see how a crunch of a crouton would be nice, but not completely necessary. Serve with a nice sav blanc. Could easily be prepared as a wondrful starter course or light dinner. Jim and I found it to be a perfect and filling lunch.

{BLT Scallop Salad}