Thursday, February 18, 2010


serves two to three

Preheat oven to 400 degrees and line baking sheet with parchment

3-4 cups baby romaine
1/4 cup crumbled Feta

In a large shallow bowl that the salad can be both displayed in and then mixed before serving, place the greens. Set aside until the Bacon Croutons and Warm Scallop Topping are finished. After, scoop warm scallop mixture out of the pan and onto the salad greens. Sprinkle bacon over, and add croutons. Pour lemony oil from the scallop mixture over the salad. Sprinkle with feta and toss before serving. Serve warm.

Bacon Croutons
4 1/2" slices French bread
3 slices bacon
3 cloves garlic, minced
1/8 cup extra virgin olive oil

Slice French bread into quarters, or a size to your liking. Arrange pieces in three rows on the baking sheet. In a small bowl, mix garlic and olive oil to mix flavors. Sprinkle mixture over the bread pieces. Arrange each of the bacon pieces over the rows of bread pieces. Cook for 15 minutes until bacon begins to crisp and curl, and pieces of bread begin to lightly brown. Remove from oven Remove bacon from the croutons and tear into bite sized pieces. Set aside.

Warm Scallop Topping with Garlic Chili Oil
1 tablespoon extra virgin olive oil
21 bay scallops, well dried
2 sprigs fresh oregano, about 1 tablespoon
4 lemon slices
2 red jalapenos, roasted
3 cloves garlic, sliced
6 tablespoon extra virgin olive oil
juice of 1/2 lemon

Roast jalapenos over open flame or under broiler until skin is black. When done, let rest for a bit, then remove skin and top. Cut into even slices. Remove leaves from oregano stems and chop lightly. Put jalapenos, oregano, garlic, and lemon slices in a small bowl and set aside. In another small bowl, whisk 6 tablespoon olive oil w/the juice of 1/2 lemon to combine and set aside. Heat 1 tablespoon olive oil in a large skillet and add scallops all at once. Let scallops sit without stirring a minute or two until they begin to lightly brown. Then give them a stir. Add small bowl of peppers, oregano, garlic, and lemon slices and saute with the scallops for about a minute. Add the lemon juice and olive oil mixture to the scallops and briefly saute. Remove from heat.

bacon recipe courtesy of: Kelly Wright, Sass & Veracity, March 24, 2007

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