Scallops with Mint and Bacon Vinaigrette
 
MAKES 6 SERVINGS
Ingredients
  • 1 pound thick-cut bacon, chopped
  • ½ cup finely chopped fresh mint leaves
  • 4 tablespoons sherry vinegar
  • 2 tablespoons whole grain mustard
  • 2 tablespoons peach-mango preserves*
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 8 cups baby arugula
  • 2 pounds fresh large sea scallops, side muscles removed
  • 4 tablespoons unsalted butter, divided
Instructions
  1. In a large skillet, cook bacon over medium-high heat until brown and crispy, about 10 to 15 minutes. Using a slotted spoon, remove bacon and let drain on paper towels. Pour bacon drippings into a measuring cup and reserve.
  2. In a small bowl, whisk together mint, vinegar, mustard, preserves, garlic, salt, and pepper. Slowly whisk in ½ cup reserved warm bacon drippings.
  3. Evenly divide arugula among 6 plates.
  4. Pat scallops dry with paper towels and cook in batches. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add one-fourth of scallops, searing both sides until browned and scallops are firm and opaque, about 2 to 3 minutes per side. Repeat with remaining butter and scallops.
  5. Place scallops over arugula. Top with bacon and drizzle with warm vinaigrette. Serve immediately.
Notes
*We used Bonne Maman preserves.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/scallops-mint-and-bacon-vinaigrette/