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Seared Scallops with Warm Bacon Vinaigrette

½ cup bacon, small diced
4 dry large scallops
½ teaspoon Dijon mustard
1 shallot, very small diced
1 tablespoon sherry vinegar
2-3 tablespoons extra virgin olive oil

Heat a saute pan over medium heat. Add the bacon and cook, rendering the fat until crispy. Remove the bacon and place on paper towels to drain. Remove about ½ of the bacon fat from the pan, reserving if desired. Add the scallops to the pan and cook for 2-3 minutes on each side until golden brown. Remove to a plate for serving.

From the vinaigrette:
Combine the dijon mustard, shallot and sherry vinegar. Drizzle some of the bacon fat if desired. Add a pinch of salt and pepper. Whisk while drizzling in the olive oil to emulsify the vinaigrette. Season to taste.

Top the scallops with a drizzle of the vinaigrette and the crispy bacon to serve.