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