-
1
In a shallow dish combine the flour, seafood seasoning, sea salt and cracked black pepper, to taste.
-
2
Coat a large saute pan with 2 tablespoons olive oil and put over high heat.
-
3
Dredge half of the scallops in the flour mixture, making sure to coat completely.
-
4
Add to the hot oil, and quickly sear, about 1 1/2 minutes.
-
5
Flip and continue to sear for another 1 1/2 minutes.
-
6
Remove from heat and allow to rest for 2 minutes.
-
7
Repeat procedure with the remaining scallops.
-
8
Meanwhile, arrange a small amount of field greens in the middle of each serving plate.
-
9
Arrange 4 prepared scallops on the greens and sprinkle with the warm bacon vinaigrette before serving.
-
10
In a large saucepan over medium heat, add the bacon and render until brown and crisp.
-
11
Remove the bacon to paper towels to drain and cool.
-
12
Pour out all but 1 tablespoon of the bacon fat.
-
13
Add the shallots and garlic to the bacon fat and saute for a minute.
-
14
Add the brown sugar and stir until melted and incorporated.
-
15
Remove from the heat, and stir in the vinegar and oil.
-
16
Blend with immersion blender until smooth and season with salt and pepper, to taste.
-
17
A viewer, who may not be a professional cook, provided this recipe.
-
18
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
