Sea Scallop's & Bacon Salad W/ Burnt Balsamic Vinaigrette
The people who know me, understand that this really is my version of eating light. There are so many reasons why i like this salad. I love Arugula, My heart skips a beat for anything involving Bacon. The Crusted Bay scallops add a nice crunch to this salad, but then, when you finish it with the burnt balsamic, The combination is out of this world!
Ingredients: Arugula, Thick sliced Bacon, Scallops, Balsamic Vinaigrette, Olive oil, Garlic, Salt & Pepper.
1. Rinse Greens with cold water, towels dry greens and put to the side.
2. Fry Bacon until almost crispy, Place fried Bacon on napkin and also place to the side
3. Wash Scallops and pat dry with napkin. Season lightly with Salt& Pepper, and fry in same skillet as you fried bacon in.
4. Fry Scallop until crust starts to form. Turn on other side and repeat.
5. In a saute pan start heating on medium heat. Add a cup of Balsamic Vinaigrette to the skillet and cook until its cooked down. You will know that its cooked down because the consistency will be rather thick, and remember not to stand directly over skillet because it will burn your eyes. now add two tablespoons of Olive Oil, Chopped garlic and let them cook together until blended.
6. In a mixing bowl, Add Arugula, and a spoonful of dressing and Toss.
7. Plate Arugula, and finish by adding the scallops around the plate, and top with Fried Bacon.
Enjoy!!!
This is SO my idea of eating light!!! Great tip with the Balsamic Vinaigrette, can't wait to try it! You're a welcomed and addition to the world of Food Blogs! Looking forward to all of your Posts!
ReplyDeletePreach, Teach and Rock On, Sista Goddess!!