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Grilled Scallops Atop Potato & Bacon Salad


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

30 minutes


4 servings


1 1/2  quarts  vegetable broth or water

4  cloves  garlic, divided

1  sprig  rosemary

1  sprig  thyme

1  bay leaf

1  pound  potatoes (3 medium), cut into 1 1/2-inch pieces

1/4  pound  bacon (about 5 slices), cut into 1-inch pieces

4  shallots, cut into thin slices

1  tablespoon  sherry vinegar

4  ounces  frisée (about 4 cups), washed

1 1/2  teaspoons  salt, divided

3/4  teaspoon  pepper, divided

1 1/2  pounds  sea scallops


In large saucepan, bring broth, 3 cloves of the garlic, the rosemary, thyme and bay leaf to a boil over Medium-High heat. Add potatoes and boil, uncovered, 10 to 13 minutes or until potatoes are just tender. Drain potatoes, discarding herb sprigs and garlic cloves; set aside.

In large nonstick skillet, cook bacon over Medium heat 8 to 10 minutes or until crisp. Drain bacon on paper towels; reserve bacon fat.

In same skillet, cook and stir potatoes in reserved bacon fat 6 to 8 minutes or until golden brown. Mince the remaining clove of garlic. Add garlic and shallots to the potato mixture; cook and stir 2 to 3 minutes or until shallots are soft. Add reserved cooked bacon and vinegar, mixing until combined.

In large bowl, toss potato mixture with frisée. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Arrange salad evenly on 4 serving plates and set aside.

Meanwhile, season scallops with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Grill scallops over Medium-Hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 4 to 6 minutes or until scallops are cooked to desired doneness, turning once. Serve with salad.
Nutritional Information
No Nutritional Information Available

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