Scallop BLT Salad

By grammadot

Ingredients

• 4 slices thick cut bacon
• 10 large dry untreated sea scallops
• 1 1/2 cups balsamic vinegar
• 1 tbs brown sugar
• 1 head Bibb or Boston lettuce
• 2 vine ripened tomatoes, thinly sliced
• 1 baguette, cut into slices and toasted
• salt and freshly ground black pepper

Preparation

Step 1

In a skillet cook bacon until crisp and transfer to paper towels to drain. Reserve rendered bacon fat. Once cooled chop the bacon.
Heat a non-stick frying pan and add 2 tbs bacon fat. Sprinkle the scallops with salt and pepper and sear on a high heat for 90 seconds per side. Do not crowd the pan. Do 5 at a time if your pan cannot hold all 10 at once. Remove scallops from pan. Mix the brown sugar and balsamic vinegar and use to deglaze the pan. Turn heat down to low. Simmer for about 8 minutes or until you have between 1/2 and 3/4 cup of reduction.
In a large shallow salad bowl, add loosely torn lettuce and top with tomatoes. Place the toasted baguette pieces around the edge of the salad bowl. Place warm seared scallops on top of salad, followed by the chopped bacon. Drizzle salad with the reduced balsamic glaze.