Tuesday, April 29, 2014

Grilled Bacon Scallop Salad

You may have seen scallops and bacon before, but have you seen a quickie grill with your counter-top panini maker or George Foreman? This trick satisfies your gourmet bacon craving in a matter of minutes. HWYD and Bacon Adoration founders, Stephen and Andrea Bourne, have gone the extra mile to give you an unbelievable meal in ten minutes or less. Yeah!

Serves 4.


8 slices bacon
8 jumbo scallops
Juice of one lemon
2 tablespoon butter or ghee, melted
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
5 oz spinach, washed and plated
16 cherry tomatoes or sliced strawberries
5 oz baby spinach
1/2 cup freshly grated Drunken Goat cheese
Olive oil-flavored or butter-flavored cooking spray
8 toothpicks

Cook the bacon on high eat with enough water in the pan to barely coat the bottom of the pan. When bacon is half-cooked and still pliable, remove and pour bacon grease into a bowl. Add olive oil, lemon juice, garlic salt, and pepper. Marinate scallops in bacon grease concoction. Wash, dry, and plate the spinach. Remove stems if desired. Wash and plate tomatoes. Grate cheese and set aside. Heat panini maker or other indoor grill appliance. Spray with cooking spray. (If you want to grill the scallop on a traditional outdoor grill, prep your grill.) Remove scallops from marinade. Wrap a slice of bacon around each scallop and secure with a toothpick. Grill on high in the panini maker 3 minutes or on a traditional grill for 2 minutes on each side. Plate the scallops when ready, taking care to remove the toothpicks. Garnish with cheese. Excellent with or without a dressing. Simple divine, and so-so-so easy. We love to serve along side a summer soup like gazpacho or with a simple omelette. Enjoy!

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