Yesterday my neighbor came over for lunch, and we had a most civilized and delicious meal.
Recipe for Wilted Arugula Salad with Scallops and Hot Bacon Vinaigrette
Recipe 114 of 365
Scallops are expensive by the pound, but it only takes two or three per person to make a meal. Here’s a simple but fancy-looking salad that uses relatively few ingredients. In smaller portions, it would make a great prelude to a more formal meal. Serve with good sourdough bread for mopping up any extra vinaigrette.
TIME: 15 minutes
MAKES: 2 servings
4 handfuls baby arugula
1/2 pound large scallops (4 to 6 scallops), white tabs removed
Salt and freshly ground pepper
2 slices bacon, diced
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
First, divide the arugula between two large plates. Pat the scallops dry and season them with salt and pepper. Set aside.
Heat a large skillet over medium heat. Add the bacon and cook until crisp, 4 to 5 minutes. When the bacon is done, skooch it to the outer edges of the pan. Increase the heat to medium-high and add the scallops. Cook for 3 to 4 minutes per side (try to avoid moving them around in the pan too much), or until golden brown on both sides but still a little squishy to the touch – you want them to remain soft in the center.
Top the arugula with the hot scallops and return the pan (with the bacon) to the heat. Add the vinegar, being careful not to breathe it in as it cooks off, and simmer for about 30 seconds, until the liquid has reduced almost completely. Whisk in the mustard, and then carefully add the oil in a slow, steady stream as you whisk. Season with salt and pepper (think twice before tasting the hot oil!). Spoon the vinaigrette and the bacon pieces over the salad. Serve immediately.