Seared Day Boat Scallop "BLT" Salad
1/2 pound (about 40) Day Boat Scallops, thawed if frozen
2 slices of bacon, chopped into 1/2-inch bits
1 avocado, chopped into 1/2-inch pieces
1 tomato, seeded and chopped into 1/2-inch pieces
1 tbsp chives, finely chopped or snipped using scissors
1/2 tbsp champagne vinegar
1/4 cup extra virgin olive oil
pinch of sugar
Salt, coarse sea salt and fresh pepper
In a medium skillet over medium-low heat, fry bacon bits until crisp. Drain on a paper towel and set aside. Pour off all but a very thin coat of the melted bacon fat from the skillet and set aside.
In a small bowl, combine vinegar, pinch of sugar, a pinch of salt and some fresh ground pepper. In a slow, steady stream, pour in the olive oil, whisking constantly until emulsified. Set aside.
Heat the skillet with the bacon grease over medium-high heat. When pan is hot and the butter is beginning to brown, add about 1/4 of the scallops and sear two sides just until they brown around the edges, about 30 seconds per side. Transfer to a paper towel to drain and season with salt and pepper. Repeat for the remaining scallops (be sure to keep the pan hot).
Re-whisk vinaigrette to combine. Spoon about 1 tbsp of the vinaigrette onto each salad plate. Gently, make a small pile of the avocados, tomatoes and scallops (about 10 scallops per person), being extra careful not to mash the avocados. Sprinkle with bacon bits, chives and drizzle with a bit more dressing. Season with coarse sea salt and pepper to taste. Serve.
Serves 4 as a petit salad course
Note: These ingredients create an amazing and surprising flavor combination, kind of like a classic BLT...hence the name.
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