Pan-Seared Scallops And Bacon Salad – a delicious recipe with paprika, salt, black pepper, light Italian dressing, water, bacon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse scallops; pat dry with paper towels. Combine paprika, salt, and pepper. Sprinkle 3/4 teaspoon spice mixture evenly over scallops; set aside. Combine remaining spice mixture, dressing, and water; stir well with a whisk. Set aside.
2
Place salad greens in a large bowl; set aside.
3
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, pat dry with paper towels, and crumble.
4
Add scallops to drippings in pan. Cook 3 to 4 minutes on each side or until browned. Remove scallops from pan; set aside and keep warm. Add reserved dressing mixture to pan; bring quickly to a boil, scraping pan to loosen browned bits. Pour over salad greens; toss to coat. Divide salad greens evenly among 4 plates. Top evenly with scallops and bacon.
272
kcal
Calories
21
g
Fat
1
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 pounds sea scallops (about 28), 1/2 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and more.
Yes, Pan-Seared Scallops And Bacon Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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