Warm Salad With Bacon & Scallops
Serves 4
- 8 cups (375 g) mixed salad greens, such as radicchio, mdche, curly endive, and arugula
-
8 shallots, finely chopped
- 1 tbsp sunflower or corn oil
- 1/2 lb (250 g) lean bacon, diced
- 12 scallops, halved
- 3 tbsp white vinegar
- 2 tbsp walnut oil
- salt and blach pepper
STEPS :
- Put the salad greens into a large bowl and sprinkle with half of the shallots.
- Heat the oil in a skillet, add the bacon, and cook quickly, stirring occasionally,
for 5 minutes or until crisp. Add the scallops and cook quickly for 1-2 minutes,
until just opaque. Remove the bacon and scallops from the pan and keep warm.
- Add the remaining shallots to the pan and cook for 1 minute. Add the vinegar and
boil rapidly, stirring to incorporate the pan juices.
- Toss the salad with the walnut oil. Add the bacon and scallops, hot vinegar and
shallots, and season to taste.
Tossing a salad
Pour the oil over the salad leaves. Lift a portion of the leaves
and turn them over as you drop them back into the bowl. Repeat until all the leaves
are coated evenly.
* * * Cook's know-how * * *
Stirring vinegar into the skillet loosens and dissolves the flavorful juices on
the bottom of the pan so they are not wasted. This is called deglazing.
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