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PAN SEARED SCALLOPS WITH HOT SALAD
I absolutely love this recipe. Sometimes I make a double batch of just the hot salad to serve as a side dish.
INGREDIENTS
For Dressing:
2 tbsp red wine vinegar
1 tbsp water
2 tsp sesame oil
Sugar substitute to equal 1 tsp sugar
Salt and pepper to taste
For Salad:
1 cup finely sliced fennel (save fronds for garnish)
1/2 cup finely sliced white onion
1/2 cup finely sliced celery root, also called celeriac
Additional salt and pepper to taste
6 slices bacon, cooked and crumbled
2 tbsp bacon fat
1 lb large sea scallops, about 12, fresh or thawed frozen
2 tbsp chopped, fresh fennel fronds
DIRECTIONS
In a small bowl, whisk together vinegar, 1 tbsp water, sesame oil, sugar substitute, salt, and pepper. Reserve.
Slice fennel horizontally into thin slivers. Slice onion, pole to pole, into thin slivers. Peel and trim celery root and cut into matchsticks about the same size as the onion and fennel strips. In a large bowl, combine fennel, onion, celery root, salt, and pepper.
Mince 2 tbsp fennel fronds for garnish. Reserve.
Put 2 tbsp bacon fat in a large skillet and heat on medium-high. Blot scallops dry with paper towels. Season lightly with salt. Place scallops in hot skillet, in batches if necessary to avoid crowding, and cook for 2 to 3 minutes per side until golden brown. Remove scallops and place on a heated serving dish.
Add sliced fennel, onion, and celery root to hot skillet and cook, stirring, 2 to 3 minutes until hot but still crisp. Add salad to serving platter with scallops, drizzle with reserved dressing, sprinkle with bacon bits, and garnish with fennel fronds. Serve warm.
NUTRITION DATA
Yield: 4 servings
1 serving: 237 calories; 22g protein; 12.6g fat; 1.3g fiber; total carbs: 7.4g; 6.1g net carbs
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(c) 2015, Judy Barnes Baker, www.carbwars.blogspot.com
