Scallop Salad with Bacon


  • 1 box spring mix
  • 8 slices bacon, cooked and chopped
  • 2 tomatoes, diced
  • 1 small red onion, julienned
  • 1 pound of sea scallops
  • salt and pepper to taste


  • juice from 1 lemon
  • ¼ cup extra virgin olive oil
  • ½ bunch chives, chopped
  • ½ teaspoon Dijon mustard
  • salt and pepper to taste

Serves 4


Mix greens in a large bowl with tomato, onion, and sautéed crispy bacon.

In a small pan, sauté the scallops with oil, salt, and pepper until the natural sugars caramelize to a golden brown.

For the dressing, mix ingredients in a bowl and whisk. Add to the mixed greens and place on a plate. Arrange scallops on top. Serve.