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Scallops with Bacon and Vegetables

Scallops with bacon and vegetablesSea scallops, bacon and basic veggies make for a fast, light dish. Soup makes a nice accompaniment. Bacon: Thick, lean, smoke-flavored bacon is ideal. Onions: Best choices are white, Vidalia, or other mild sweet onions.

KeyLettuce. Use red-leaf, Boston or other sweet loose-leaf lettuce. Wash leaves, pat dry, then shred with fingers or chop coarsely.

KeyScallops. Select fresh or frozen sea scallops, 2-3 per person. If large, slice into 2 pieces horizontally. Wash, pat dry, then season with salt and pepper before frying.

Requires 30-40 minutes. Serves 3-4.

SHOPPING LIST:
  • Flat-leaf parsley
  • Loose-leaf lettuce
  • Lemon juice
  • Sea scallops
  • Balsamic vinegar
  • Optional: pine nuts
  • Bacon
  • Carrots
  • Onion
  • Frozen peas
  • Chicken stock


Fry bacon
 
In large skillet over medium heat, cook until crisp, then set aside and drain on paper towels
  • 3-4 oz bacon, diced or cut into 1/4" bits

Prepare vegetables (same skillet)
1
Remove all but 1 tablespoon bacon fat, then add and sauté until carrots begin to soften (4-6 minutes)
  • 2 tablespoons unsalted butter
  • Optional: about 1 tsp toasted sesame oil
  • carrots, sliced thin diagonally (1 carrot/serving)
  • 1 medium onion, coarsely chopped or sliced
2
Stir in and cook about 1 minute
  • 1 cup or more (8-12 oz) frozen peas, thawed

3
Stir in, reduce heat, then simmer—covered—until carrots are tender (2-3 minutes)
  • 3-4 oz chicken stock
4
Stir in and cook gently until lettuce wilts (1-2 minutes), then turn heat off, cover, and keep warm
  • cooked bacon, from above
  • palmful flat-leaf parsley , chopped
  • 2-3 handsful lettuce leaves (see above)
  • 1 tablespoon lemon juice
  • Salt and fresh ground black pepper


Fry the scallops
In separate skillet over medium-high heat, heat oil/butter, then fry scallops, turning once with tongs until browned on both sides (about 3 minutes each side). Don't overcook.
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • sea scallops (see above)

   To Serve
  • Transfer vegetables to warm serving plates and top with scallops.
  • Sprinkle servings with balsamic vinegar
  • Optional: Sprinkle servings with toasted pine nuts.

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