Friday, March 09, 2012


serves two

6-10 large sea scallops
3-5 slices bacon, cut in half crosswise
wooden toothpicks as needed
1/3 cup toasted walnuts (chopped or halves and pieces)
1 teaspoon olive oil for toasting walnuts
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
1 medium apple, cored and cubed
1-2 teaspoon lemon juice
black pepper to taste
mayonnaise as needed
3 tablespoons olive oil
1 tablespoon lemon juice
cracked black pepper to taste

Lightly toast about 1/3 cup chopped walnuts in a tiny bit of olive oil on the stove top and then, when they are turning a golden brown, add them to a mixing bowl with 1/2 cup sliced celery, 1/2 cup sliced grapes, 1 medium cubed apple add a squeeze of lemon juice and a crack of black pepper and just enough mayonnaise to lightly coat everything.

Next, use another small mixing bowl to combine 3 parts extra virgin olive oil with 1 part lemon juice and a crack of black pepper and whisk it up.

For the scallops, count on half a slice of regular sliced bacon per scallop and wrap that around the circumference of the scallop and run a wooden toothpick through the center of the scallop to secure the loose end of the bacon.

Use a large, heavy bottomed pan to saute the scallops starting on the bacon side slowly turning them to crisp the bacon up all around and finish cooking through on both flat sides.

Cook the scallops on medium heat and they'll take 8-10 minutes total and then remove the toothpicks and serve them around the outside of the Waldorf salad and finish with the vinaigrette.

bacon recipe courtesy of: Dan Eaton, YNN Rochester: Your News Now, 71 Mt. Hope Avenue, Rochester, New York 14620, January 12, 2011

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