Entree: Isle of Man – Scallop and Bacon Salad (Pan-seared sea scallops and crisp bacon served warm on mixed greens with a mustard-lemon dressing)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 1 lb (454 g) sea scallops, about 12 large scallops, patted dry
- 6 slices (approx. 6 oz / 170 g) streaky bacon, chopped
- 6 cups (about 150 g) mixed salad greens (lettuce, baby spinach, arugula)
- 1 small shallot, finely minced, about 1 oz (30 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) white wine or cider vinegar
- 1 tbsp (15 g) whole-grain mustard
- 1 tsp (5 ml) honey
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (8 g) chopped fresh chives
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the scallops very dry with paper towels and season both sides lightly with salt and pepper. In a large skillet over medium-high heat, add 1 tbsp (15 ml) olive oil. When shimmering, place scallops in a single layer and sear undisturbed 1.5–2 minutes per side until a golden crust forms and centers are just opaque; transfer to a plate and keep warm.
2. In the same skillet, add the chopped bacon and cook over medium heat until crisp, about 5–7 minutes; remove with a slotted spoon to drain on paper towels, leaving rendered fat in the pan.
3. Reduce heat to medium-low, add the butter and minced shallot to the bacon fat and sauté until softened, about 1 minute. Whisk in the mustard, honey, vinegar, and lemon juice, then slowly whisk in the remaining 2 tbsp (30 ml) olive oil to emulsify. Taste and adjust seasoning with salt and pepper.
4. In a large bowl, toss the mixed greens lightly with half the warm dressing so leaves are just coated. Divide greens among four plates.
5. Top each plate of greens with 3 scallops and 1.5 slices worth of chopped bacon (approx. portion from cooked bacon). Spoon remaining warm dressing over scallops and greens, scatter chopped chives on top, and serve immediately.