Blistered Tomato Salad with Pan Seared Scallops
You’ll think your kitchen has transformed into a French bistro with this salad on your plate in less than 30 minutes! Blistered Tomato Salad with Pan Seared Scallops will be one of your fave destination dinners!
I’m always looking to find new and interesting main dish salads for our salad nights. I stumbled on a blistered tomato salad on Pinterest and had an idea! Blistered Tomato Salad with Pan Seared Scallops! I had scallops in the freezer so this would be perfect! Yes. Every night of the week has a theme. Don’t yours? No? Oh…okay.
Well, ours does! #MeatlessMonday, Tuesday Slow Cooker, Wednesday Quick and Easy, Thursday Salad, Friday Free for all!, Saturday Simple and Satisfying, Sunday From the Heart. Or something like that. Thursday and Tuesday sometimes swap places, but everything is pretty much the same. Saturday is also a quick and easy meal. If it’s too complicated, then we might be tempted to ordering in again, and that’s just not gonna fly anymore! More on that later.
Sunday is that slow cooked, from the heart, hearty meal that will take more than 45 minutes to cook. We’re home. Errands are finished. And we’re just chilling watching TV. Kind of like Sunday usually was at our house growing up. Or at least that’s how I remember it…
Mmmmm. Makes ya wanna just dive in with a fork right? Yeah, me, too! It truly was that delicious! Part of the inspiration for this salad was the beet greens I had left over from the fresh beets in my other salad. I’d never had delicious looking beet greens before and truly wanted to make something with them. To hide them from S, I put some OTHER lettuce in there just to be safe. He did ask what they were, but didn’t comment on their taste in the salad, so I guess they were okay.
I don’t about you, but in our house, a wilted lettuce salad, which is sort of what this is, always had bacon, onions, lettuce, and eggs. This time, I added some smoked cheddar to bring out the smokiness of the bacon. I’m not sure how well it worked, but honestly, who doesn’t love cheese? You, again? *sigh*
I kid, but we LOVE cheese in our house, which is why it’s not going to be easy. I know I’m being vague, but I need to clear my “plate” so to speak before I dive into the next chapter of AKHA. So, please be patient, but I know it will be a fun chapter full of more experimenting!
And honestly, I’m more excited than ever to try to recreate dishes like this in our new lifestyle. It CAN be done! I will not….REPEAT WILL NOT deprive myself of meals like this. It’s just a matter of solving my new puzzle. You’re just going to have to stay tuned to figure out what I’m talking about.
Yield: 4 servings
Blistered Tomato Salad with Pan Seared Scallops
Cook Time:
25 minutes
Total Time:
25 minutes
You’ll think your kitchen has transformed into a French bistro with this salad on your plate in less than 30 minutes! Blistered Tomato Salad with Pan Seared Scallops will be one of your fave destination dinners!
Ingredients
-
6 slices center cut bacon
-
1/2 cup minced shallots
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6 cups spring lettuce mixture, torn
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1 cup beet greens, torn
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12 ounces heirloom cherry tomatoes
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2 hard-boiled eggs, chopped
-
1 cup thinly sliced red onion
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4 ounces smoked cheddar cheese, diced
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1/2 cup cider vinegar
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1/2 cup tarragon vinegar
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1/2 cup granulated sugar
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12 ounces sea scallops, rinsed and dried
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1 teaspoons garlic powder
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1/2 teaspoon black pepper
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1 tablespoon extra-virgin olive oil
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1 tablespoon butter
Instructions
- Heat a large skillet coated with cooking spray over medium-high heat. Add bacon and cook until crisp. Place on a paper towel to drain.
- Discard all but 1 tablespoon bacon grease and return the pan to the medium heat. Add the tomatoes and shallots and cook until the shallots are soft and the skin on the tomatoes begins to crack; about 5 to 7 minutes.
- Heat a second skillet coated with cooking spray on medium-high heat. Add the olive oil and butter and swirl until the butter is melted. Sprinkle the scallops with the garlic salt and pepper and sear 3 to 5 minutes per side depending on the thickness of your scallops. Remove them from the heat about 1 to 2 minutes before they are completely cooked. Remove from heat and allow to rest while you prepare the dressing.
- Place the lettuce and onions in a large mixing bowl. Crumble the bacon and add to the lettuce. From the tomatoes from the pan and add them to the lettuce mixture. Set aside.
- Return the pan to medium-high heat. When the pan begins to sizzle from the browned bits on the bottom, carefully add the vinegars and the sugar. Simmer until slightly thickened, about 2 to 3 minutes. Quickly pour the dressing over the lettuce mixture and toss well to coat.
- Divide the lettuce mixture evenly between 4 dinner plates. Arrange 1 ounce of cheese and half an egg on each plate. Top with 3 ounces of scallops (between 3 and 4 depending on size) and drizzle the remaining dressing over the scallops. Serve with a sliced baguette.
Blistered Tomato Salad with Pan Seared Scallops
You’ll think your kitchen has transformed into a French bistro with this salad on your plate in less than 30 minutes! Blistered Tomato Salad with Pan Seared Scallops will be one of your fave destination dinners!
Ingredients
- 6 slices center cut bacon
- 1/2 cup minced shallots
- 6 cups spring lettuce mixture, torn
- 1 cup beet greens, torn
- 12 ounces heirloom cherry tomatoes
- 2 hard-boiled eggs, chopped
- 1 cup thinly sliced red onion
- 4 ounces smoked cheddar cheese, diced
- 1/2 cup cider vinegar
- 1/2 cup tarragon vinegar
- 1/2 cup granulated sugar
- 12 ounces sea scallops, rinsed and dried
- 1 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
Instructions
- Heat a large skillet coated with cooking spray over medium-high heat. Add bacon and cook until crisp. Place on a paper towel to drain.
- Discard all but 1 tablespoon bacon grease and return the pan to the medium heat. Add the tomatoes and shallots and cook until the shallots are soft and the skin on the tomatoes begins to crack; about 5 to 7 minutes.
- Heat a second skillet coated with cooking spray on medium-high heat. Add the olive oil and butter and swirl until the butter is melted. Sprinkle the scallops with the garlic salt and pepper and sear 3 to 5 minutes per side depending on the thickness of your scallops. Remove them from the heat about 1 to 2 minutes before they are completely cooked. Remove from heat and allow to rest while you prepare the dressing.
- Place the lettuce and onions in a large mixing bowl. Crumble the bacon and add to the lettuce. From the tomatoes from the pan and add them to the lettuce mixture. Set aside.
- Return the pan to medium-high heat. When the pan begins to sizzle from the browned bits on the bottom, carefully add the vinegars and the sugar. Simmer until slightly thickened, about 2 to 3 minutes. Quickly pour the dressing over the lettuce mixture and toss well to coat.
- Divide the lettuce mixture evenly between 4 dinner plates. Arrange 1 ounce of cheese and half an egg on each plate. Top with 3 ounces of scallops (between 3 and 4 depending on size) and drizzle the remaining dressing over the scallops. Serve with a sliced baguette.
This looks so good! Yummy. Pinned. Hugs! Lou Lou Girls
This looks and sounds so good! I found you on Get Him Fed & I would love it if you would come by and share it on The Yuck Stops Here link party as well. Anytime this week before 8pm Sunday evening! I really hope to see you there. HUGS
So happy you came, and so happy you invited me to your party as well! I look forward to seeing you next week. I have pinned and stumbled! HUGS
Looks tasty! 🙂
Christie, I am so excited to see this recipe! I love scallops and this looks delicious! I hope you will come over and share it with us at Foodie Fridays but I am pining and stumbling it right now too! I can't wait to make this!