Scallop Brochettes with Haricots Verts Salad

1. 1

   Soak 16 wooden skewers in water for at least 30 minutes.

2. 2

   Light a grill.

3. 3

   In a large skillet, cook the bacon over moderate heat, stirring, until crisp, about 15 minutes.

4. 4

   Drain the bacon on paper towels.

5. 5

   Transfer 1 tablespoon of the bacon fat to a medium bowl.

6. 6

   Whisk in 2 tablespoons of the olive oil and the vinegar.

7. 7

   Season with salt and pepper.

8. 8

   Cook the haricots verts in a saucepan of boiling salted water until crisp-tender, about 4 minutes; drain and rinse in cold water.

9. 9

   Pat dry.

10. 10

    Transfer to the vinaigrette and toss to coat.

11. 11

    In a bowl, toss the scallops with the remaining 2 tablespoons of oil.

12. 12

    Thread 3 scallops onto 2 parallel skewers; repeat to make 8 brochettes.

13. 13

    Season the brochettes with salt and pepper and grill over moderate heat until the scallops are medium rare, 2 to 3 minutes per side.

14. 14

    Mound the haricots verts on 8 plates.

15. 15

    Top each salad with a brochette, sprinkle with the bacon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.