Grilled Sea Scallops with Green Onion Relish and Warm Bacon Vinaigrette

PUBLISHED ON: 08.29.2010

Take a deep breath. If you enjoy sea scallops grilled combined with the flavor of bacon, this dish will rock your world!  The crispy bacon relish makes a perfect topping for the grilled scallops.

The bacon fat left behind after the bacon is cooked makes for a slightly salty and sweet dressing.

Grilled Sea Scallops with Green Onion Relish and Warm Bacon Vinaigrette
Serves 4
Recipe from Bobby Flay

Perfectly Grilled Sea Scallops

1 pound sea scallops (about 20), muscle removed
1/4 cup canola oil
Kosher salt and freshly ground black pepper

1.  Heat your grill to high
2.  Brush the scallops on both sides with the oil, making sure that they are well coated, and season with salt and pepper.  Place the scallops on the grill and grill until golden brown and slightly charred, about 3 minutes.  Turn over and continue cooking for 2 to 3 minutes longer until just cooked through.

Relish and Warm Bacon Vinaigrette

3 tablespoons olive oil
8-ounces bacon, cut into a small dice
2 green onions, white and green parts, halved lengthwise and thinly sliced
2 shallots, finely diced
1/4 cup apple cider vinegar or white wine vinegar
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground pepper

1.  Heat 1 tablespoon of the oil in a medium saute pan over medium heat.  Add the bacon and cook until golden brown and crisp, 8 to 10 minutes.  Remove the bacon with a slotted spoon to a plate lined with paper towels to drain.  Transfer the bacon to a small bowl, stir in the green onions, and set aside. (Reserve the bacon fat in the pan.)

2.  Increase the heat under the pan to high, add the shallots, and cook until soft, about 2 minutes.  Add the vinegar and sugar, bring to a boil, and cook until the sugar is dissolved.  Remove from the heat, stir in the mustard and thyme, and season with salt and pepper.

3.  Transfer the scallops to a platter, drizzle with the warm bacon vinaigrette, and top each scallop with some of the green onion relish.


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