Seared Scallop Salad With Orange and Bacon

Seared Scallop Salad with Orange and Bacon

Ingredients:

3 oranges
¼ cup (60 mL) olive oil
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) maple syrup
½ tsp (2 mL) minced garlic
Salt and black pepper to taste
4 slices bacon, finely chopped
12 large dry-packed scallops, patted dry
8 cups (2 L) washed and dried salad greens

Directions:

Grate 1 tsp (5 mL) zest and squeeze 2 tbsp (30 mL) juice from 1 orange. Cut peel and white pith from remaining oranges and separate into segments.

In a small bowl, whisk together orange zest and juice, oil, vinegar, maple syrup, garlic and salt and pepper to taste.

In a large nonstick skillet over medium-high heat, cook bacon until crisp, 5 to 7 minutes. Drain on paper towels.

Add scallops to skillet. Cook, without moving them, until seared, about 2 minutes. Turn scallops and cook until seared, 1 to 2 minutes.

In a large bowl, toss salad greens and orange segments with just enough dressing to coat them. Divide salad among 4 plates. Top each salad with scallops. Drizzle scallops with any remaining dressing. Sprinkle salads with bacon.

Serves 4