Scallop Salad with Warm Bacon Vinaigrette

This is another post from a recipe I found in America’s Test Kitchen, The Best Simple Recipes.  If you haven’t noticed already, a very large percentage of my recipes are either directly from or slightly modified from America’s Test Kitchen’s cookbooks, kitchen feed, or online recipe database.  The reason I make so many of these recipes is because America’s Test Kitchen takes the time and has the resources to create a scientifically proven tasty dish!  They will literally make 20 different variations of Mac and Cheese and have taste testers rate their favorites and give their critiques – all just to create one glorious mac and cheese recipe!

The Best Simple Recipes was published in 2010 and is perfect for weeknight meals because it focuses on minimal ingredient recipes that can be prepared in 30 minutes or less.

This recipe was incredibly flavorful, and Dukan-Friendly to boot!

Scallops and bacon – what’s not to love?

Cook the bacon in a large non-stick skillet over medium-high heat until crisp, about 5 minutes.

Transfer to paper towel-lined plate and pour off all but 1/4 cup bacon fat from skillet (add vegetable oil if necessary).  Add onion and sugar to skillet and cook over medium heat until softened, about 3 minutes.

Add the cider vinegar  and mustard, scraping up any browned bits.  Transfer the dressing to large bowl and cover to keep warm.

Pat the scallops dry with paper towel and season with salt and pepper.  Wipe out the skillet used for the dressing and heat 1 tablespoon of vegetable oil over high heat until just smoking.  Cook until well browned about 1 1/2 minutes per side.

Add spinach to the bowl with dressing and toss to coat, seasoning with salt and pepper.  Transfer the spinach to individual bowls and toss with scallops and bacon.

Enjoy!

Ingredients

  • 6 slices bacon, chopped
  • 1/2 medium onion, sliced thin
  • 1 teaspoon sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons whole grain mustard
  • 1 1/2 pounds large sea scallops, tendons removed
  • Salt and Pepper
  • 2 tablespoons vegetable oil
  • 1 (8-ounce) package baby spinach
Serves 4
Original Recipe, America’s Test Kitchen, The Best Simple Recipes

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Categories: Recipes, Salads, Seafood

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4 Comments on “Scallop Salad with Warm Bacon Vinaigrette”

  1. August 9, 2011 at 11:12 pm #

    This looks amazing. How could it not be with bacon and scallops? I am going to have to check out The Best Simple Recipes. Thanks for sharing.

  2. August 10, 2011 at 5:07 am #

    That looks simply delicious.

  3. May 30, 2014 at 2:28 pm #

    I was recommended this website through myy cousin. I’m no longer positive whether this publish is written through him as nobody
    else realize such unique about my trouble.

    You’re amazing! Thanks!

Trackbacks/Pingbacks

  1. Scallop Salad with Warm Bacon Vinaigrette « We're Not in Undergrad Anymore - September 30, 2011

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