Best 3 Warm Salad Of Scallops Bacon Recipes

Indulge in a culinary delight with our warm salad of scallops and bacon, a harmonious blend of flavors and textures that will tantalize your taste buds. Succulent sea scallops, perfectly seared to retain their delicate sweetness, are paired with crispy bacon, adding a savory smokiness. Nestled atop a bed of mixed greens, this salad is elevated by a tangy-sweet dressing that brings all the elements together.

For a vegetarian variation, we offer a hearty and flavorful warm salad of roasted beets and goat cheese. Roasted beets, with their earthy sweetness, are tossed with crumbled goat cheese, toasted walnuts, and a balsamic vinaigrette. The creamy goat cheese adds a tangy richness, while the walnuts provide a delightful crunch.

If you're seeking a more substantial meal, our warm chicken and quinoa salad is a protein-packed delight. Tender chicken breast, cooked to perfection, is served over a bed of fluffy quinoa and an array of roasted vegetables. A zesty lemon-tahini dressing adds a refreshing touch, completing this nutritious and satisfying salad.

Explore the culinary adventures that await in our warm salad collection. Discover the perfect balance of flavors and textures, whether you prefer the classic combination of scallops and bacon, the earthy charm of roasted beets and goat cheese, or the wholesome goodness of chicken and quinoa.

Here are our top 3 tried and tested recipes!

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING

Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing image

Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.

Provided by MixnVixn

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb large scallop, rinsed and patted dry
1 bunch fresh Baby Spinach, rinsed (pre-bagged or bulk)
6 slices thick-cut bacon, cut into quarter inch strips
1 small red onion, small diced
2 garlic cloves, minced
1 cup white wine
2 tablespoons unsalted butter
salt
pepper
garlic salt

Steps:

Sprinkle Scallops with salt/pepper/garlic salt and set aside.
In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
Remove from pan to reserved paper towel where you put your cooked bacon crisps.
Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
Serve warm and enjoy!

SPECIAL SCALLOP SALAD

Special Scallop Salad image

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

Steps:

Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE

Grilled Shrimp & Scallops With Warm Bacon Vinaigrette image

Make and share this Grilled Shrimp & Scallops With Warm Bacon Vinaigrette recipe from Food.com.

Provided by Manami

Categories Cuban

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 slices thick-sliced bacon, diced
1/2 cup vegetable oil, divided
2 tablespoons apple cider vinegar
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1 teaspoon fresh lime juice (not the bottled kind)
8 jumbo shrimp, peeled, deveined with tails left one
4 sea scallops
2 tablespoons garlic, minced
1 teaspoon kosher salt (to taste)
1 teaspoon ground black pepper (to taste)
1 teaspoon crushed red pepper flakes (to taste)
1 tablespoon chopped fresh cilantro

Steps:

Preheat grill to high.
Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
Pour of all drippings, leaving bacon bits in the pan.
Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
Off heat, season with salt and pepper; keep warm.
Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
Grill scallops on bothe sides until cooked through 3-4 minutes per side.
Grill shrimp until cooked through, about 2 minutes per side.
Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
Enjoy!

Nutrition Facts : Calories 799.8, Fat 67, SaturatedFat 10.9, Cholesterol 195.6, Sodium 1278.2, Carbohydrate 18.6, Fiber 0.6, Sugar 12.9, Protein 31.1

Tips:

Choose high-quality scallops: Look for scallops that are firm and plump, with a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
Cook the scallops properly: Scallops are best cooked quickly over high heat. This will help them to retain their delicate flavor and texture. Sear them in a hot skillet for 1-2 minutes per side, or until they are golden brown and cooked through.
Don't overcrowd the pan: When cooking scallops, it is important not to overcrowd the pan. This will cause them to steam rather than sear, resulting in a less flavorful dish.
Use good quality bacon: The bacon in this recipe adds a delicious smoky flavor to the dish. Be sure to use a good quality bacon that is thick-cut and has a good amount of fat.
Wilt the greens before adding them to the salad: Wilting the greens helps to soften them and makes them more manageable. To wilt the greens, simply heat a large skillet over medium heat and add the greens. Cook, stirring occasionally, until the greens are wilted and slightly softened, about 2-3 minutes.

Conclusion:

This warm salad of scallops and bacon is a delicious and elegant dish that is perfect for a special occasion. The scallops are cooked to perfection and the bacon adds a delicious smoky flavor. The greens are wilted and provide a nice contrast to the crispy bacon and scallops. This salad is sure to impress your guests!