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Nutrition Facts
Serving Size 750 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 2640 mg 110%
Total Carbohydrate 41 g 14%
Dietary Fiber 5 g 20%
Sugars 8 g
Protein 28 g
Vitamin A 15% • Iron 20%
Vitamin C 30% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Scallops Atop Potato & Bacon Salad

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Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 Qt H-E-B Vegetable Broth
4 garlic, divided
1 rosemary sprig
1 thyme sprig
1 bay leaf
3 medium baking potato, cut into 1 1/2-inch pieces
1/4 Lb bacon, 5 slices cut into 1-inch pieces
4 shallots, thinly sliced
1 Tbsp sherry vinegar
4 cup(s) endive
1 1/2 Tsp kosher salt
3/4 Tsp H-E-B Pepper, divided
1 1/2 Lb sea scallops
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Instructions

1
In large saucepan, bring broth, 3 cloves garlic, rosemary, thyme and bay leaf to boil over medium-high heat; add potatoes and boil uncovered 10-13 minutes until potatoes are tender; drain potatoes, discarding herb sprigs and garlic cloves, then set aside.
2
In large non-stick skillet, cook bacon over medium heat 8-10 minutes until crisp; drain on paper towels, and reserve bacon fat.
3
In same skillet, cook and stir potatoes in reserved bacon fat 6-8 minutes until golden brown; mince remaining clove of garlic, and add with shallots to potato mixture; cook and stir 2-3 minutes until shallots are soft; add cooked bacon and vinegar, mixing until combined.
4
In large bowl, toss potato mixture with frisée, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper; arrange salad evenly on 4 serving plates, and set aside.
5
Meanwhile, season scallops with remaining 1 teaspoon salt and 1/2 teaspoon pepper; grill scallops over medium-hot coals 4-6 minutes until scallops are cooked to desired doneness, turning once; serve with salad.

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