Tatsoi & Scallops

6 each sea scallops
4 slices bacon
2 clove garlic minced
2 each shallots minced

8 cups tatsoi (or spinach)
4 teaspoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper

Cook the bacon in a nonstick skillet over medium heat until crispy.

Remove the bacon to paper-towel lined plate, leave 1 tablespoon of bacon fat in the skillet and reserve the left bacon fat to sear the scallops.

Add the shallots to the skillet, cook for about 5 minutes until soft and translucent. Add the garlic, and cook for 1 minute.

Add the tatsoi and sauté until wilted.

Add the balsamic vinegar, and cook until most of the liquid has evaporated.

Taste and season with salt and pepper.

Remove tatsoi from the skillet and divide between two plates.

Wipe out the skillet with paper towel, add the reserved bacon fat, and return to the heat.

Thoroughly dry the scallops with paper towel, season with salt on both sides.

When the skillet is hot, lay the scallops into the bacon fat.

Cook for 1 to 2 minutes until the scallops are browned, turn over to the other side, and cook for 1 minute or until just barely cooked through.

Remove the scallops and arrange the bed of tatsoi, 3 per plate.

Crumble bacon slices and sprinkle over scallops & tatsoi. Serve immediately.


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