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Pan-Seared Scallops & Crispy Bacon Salad Recipe

I can never resist Hokkaido scallops that are always plump, succulent and sweet. Though they are a bit pricey for home cooking, I really don’t mind treating ourselves every now and then. And I think the best way to cook them is to pan-sear them quickly on a hot pan so the insides remain tender and moist. Using the salad greens and bacon that I bought from Foodie Market Place earlier, I made this salad as an entrée for dinner. Eh, how about some fine dining in the comfort of our own home?

Scallops & Crispy Bacon Salad

Pan-Seared Scallops & Crispy Bacon Salad Recipe

Ingredients (serves 2)
6-8 Hokkaido scallops
100g back bacon, cut into small pieces
120g mixed salad greens
1 tbsp butter
1 tbsp olive oil

Salad dressing:
1/4 cup extra virgin olive oil
juice of 1 lemon
1/2 tsp dijon mustard
salt & freshly cracked black pepper

Instructions
1. Combine ingredients for the dressing and set aside.
2. Heat the olive oil in a pan and pan-fry the bacon till crispy. Remove and drain on paper towels.
3. Melt the butter in the same pan till hot and foamy and sear the scallops till opaque and golden brown on both sides.
4. Arrange the salad leaves on serving plates and transfer the cooked scallops on top. Drizzle the dressing over and sprinkle the crispy bacon on top.

2 Comments

  • ting says:

    Hello, can I enquire where you bought your scallops from? My mom and I have been searching everywhere for really sweet scallops (you know the ones you find in restaurants?) – we’ve tried the frozen ones in supermarkets and all of them just taste rubbery but with no sweetness in them. Thanks in advance! 🙂

    • Geri Tan says:

      Hello Ting, I tend to go for Japanese Hokkaido Scallops that are generally sweeter than USA ones and the Fukuyama brand which you can get from NTUC is not bad. I would think bay scallops are the best but they are very small in size and are only good for stir fries. Scallops will end up being rubbery if you overcook them hence losing their natural sweetness too so that might affect the taste and texture. Do ensure your pan is heated at high heat and that your scallops are gently pressed dry with paper towels before searing. Hope this works for you! 🙂

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